Here we have gravlax: cold-cured salmon. Mon amour used equal parts of salt and sugar, and mixed in some chopped parsley and dill, coriander seeds, and pepper to thickly coat two fillets. He placed flesh side on top of flesh side, wrapped tightly in plastic, and allowed to cure a few days in the refrigerator. After removing, the only thing left to do was rinse off the rub and slice thinly across the top. Place on a serving platter with lemon slices, creme fraiche, and bread; or make a salad with baby boiled potatoes, fresh dill, lemon juice, and olive oil.