I love making gravlax because it is such a versatile dish. The cured salmon slices can be used to make elegant hors d'oeuvres, they can be served with a few simple sides to make a nice cool lunch on a hot day, the scraps are great in an omelette for breakfast, and being "cured-but-not-cooked" makes gravlax perfect for coaxing a timid diner into trying more adventurous raw dishes.
Most recipes call for fresh dill and while that works just fine, using
creates explosive "pops" of dill flavor that are hard to imitate with other methods. Using some
in the sugar mixture adds a beautiful reddish hue to the outer crust of the filet, and the transition from bright salmon orange to deep beet red allows a creative cook to arrange the slices into stunning displays. So this summer when you come home from your fishing trips, try a salmon recipe that just can't be beet.
Most recipes call for fresh dill and while that works just fine, using
Dill Pollen

Dill Pollen
These precious grains are highly aromatic and bursting with fresh flavor. This is concentrated dill flavor in its purest form, with nuances not found in the seed or weed. If you are ...
Beet Powder

Beet Powder
This powdered version of the familiar and often maligned vegetable can be used soups, stews, vinaigrettes, or anywhere a pop of bright color and a subtle sweetness are desired.
Beet ...