Although gravlax started out as a fermented dish, intended for long-term preservation, it is possible to use a quick cure for an easier version. The idea is to slice the fish thinly so it will need significantly less curing time. You won't get the unique texture of traditionally cured gravlax, but the flavor and consistency will be lovely.

Because the fish is not cooked, it is important that you use sushi-quality fish. Serve with dark rye bread and honey mustard or mustard sauce. Capers, chopped onion and fresh or pickled cucumbers are also a good match as are bagels.

Cure the fish in the refrigerator for at least 30 minutes and up to 4 hours.