The last few months, I’ve been perfecting my recipe for gravlax, that tasty, cool, marinated salmon half that is buttery-rich on the tongue. Hub is Swedish, which means that over the years, I’ve consumed a lot of salmon (Sweden is a pristine land of fish, butter and aquavit). Until I knew better, I thought some of the product you can buy in the stores were fine, but once I got up the courage to start curing my own, I was shocked at how tasty it can be. I’ve tried wild salmon and farmed salmon as a base and to my unsophisticated taste buds, can’t tell the difference. Skin on, skin off. No difference. So I buy a slab of salmon (farmed, I know, maybe…

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