I've always wanted to try making gravadlax and with our local Morrisons selling a side of salmon at 1/2 price, for £5/ $6.50ish I'm champing at the bit to show off at christmas. I know how to make it ?? recipes are welcome tho. My main question is keepability. Does one hope the curing with keep it fresh that long, or is it freezable. ( It hasnt been previously frozen ) Also, how soon can it be eaten. If within a few days, I'll make one for next weekend as a trial run and buy more for christmas. I suspect it may not be the best quality at that price. But maybe its simply a supermarket loss leader.