I usually make Gravad Lax with gin and juniper berries in addition to Kristopher's ingredients (a couple of tablespoons gin; a scant teapoon berries). However, this year, I've been experimenting with hab vodka which I made to torture my friends. Whoo-ah! Gravad Lax made with that is *wonderful* (and so are the martinis) -Beata Quoting Kristofer Blennow <kristofer@blennow.se>: > "Buried Salmon" (yes, "gravad" means "put in a grave") is one of the > > great specialities of Sweden. It is possibly the closest we go > towards Sushi... sugar-salted fish. I just got to think of it when > Cameron asked for pickled fish. I am sure it can be creatively > chilefied. Although I am not a die-hard dill-fan, I can assure you > that this is very, very good: > > http://www.geocities.com/Yosemite/9758/esal07.htm > > So if you delete the dill, and spice it up with something else...? > > - Kris > > > > "So strange life is, why people do not go around in a continual state of surprise is beyond me." --William Maxwell