Cured freshwater king salmon (gravlax)
  1. Mix sugar and salt thoroughly, then spread evenly over base of pan.
  2. Place salmon skin side down and leave in refrigerator for 10 hours.
  3. Turn fillet over and place in fridge for another 10 hours.
  4. Remove fillet from pan and gently wipe dry with a kitchen towel, brushing off any remaining sugar and salt. Slice thinly.
  5. Tip: For some extra oomph, splash some vodka or whisky into the salt-and-sugar mix.