I'm making gravlax for the first time. I've been studying a bunch of recipes to see if there are any helpful instructions. I hope I don't screw up.
Are there any special things to keep in mind that a recipe would not necessarily tell me? I'm a little nervous, as a big slab of salmon is expensive, and I'm serving the gravlax at a family gathering (and as you know, family will pull no punches when it comes to food comments).
If you have any tips or experiences to share, I'd be most grateful. Thanks very much.