If you are cooking for Thanksgiving, you know that time is precious and organization is essential. Map out your cooking so that different courses and dishes can be made throughout the week leading up to the meal. Salt-cured gravlax takes a bit of the last-minute burden off since the salmon can be set aside to cure for 3 to 5 days.

This Swedish specialty of fish cured in a salt-sugar-dill mixture, then sliced paper-thin and served on dark bread as an appetizer, is accompanied here with a dill-mustard sauce. Although it can be made with wild salmon, farm-raised salmon is more economical and works equally well for this dish. The important thing is to use very fresh fish from a reliable, sustainable fish source.

Recipe: Traditional Gravlax

This appetizer is a stand-out for any holiday gathering or to share with friends. Don't be intimidated, it is really very easy to make.