This morning we sampled my latest batch of gravlax, made with my own “formula” that eschews white sugar and dill in favor of a mixture of brown sugar, salt, and maple syrup! I used the Ecuadorian organic salmon once again, bought fresh and then frozen the requisite six days (to kill any worms). This morning’s consensus was that it was the “best ever!” to quote my daughter (just returned last night from her 3-month dig in Greece).

Exact same recipe as before, just forget the dill and drizzle about a third of a cup of good maple syrup over the brown sugar/salt mixture just before weighting it down.