George Nelson Jr wrote: > Dave Drum's points about Gravlax being Scandinavian > thereby having little connection to chile-hot in its > native form does not preclude adding a little to the > spice mix. > > Dave's recipe using lemon grass looks good, but uses > no chile. You could substitute some of a favorite > powder (dried red ancho, or cayenne or habanero) for > some of the black pepper and get the effect. Salmon > marinating in dill, lemon and garlic is a good > preparation for the grill. When I know the missus is > not looking, some dried ancho powder goes in and no > one complains, not even the cat. Such an addition > will blend nicely. I did say " Tasting the recipe in my head suggests that a couple of green jalapeņos might substitute for about half of the peppercorns. Give it a whirl and let us know. Bv)= " I hope someone reports back. -- ENJOY!!! From Uncle Dirty Dave's Kitchen Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider ... Laughter and tears are both responses to frustration and exhaustion. I myself prefer to laugh, since there is less cleaning up to do afterward. -- Kurt Vonnegut