Curing salmon at home is now a monthly affair for me - I just can't get enough of this wonderful creation called gravlax. Today, I cubed it and served on a toasted baguette with creamy scrambled eggs and sprinkled fresh chopped dill all over. Cubed ones seem to taste much better than the usual strips that twirl into a flower.
This was how I cured it at home with no special tools whatsoever. A reputed cookbook that I had read cautioned that smoking salmon should be left only to professional chefs. What the heaven. Tell me, how elitist can you get and still breathe.