This is my mothers recipe for Gravlax, which is a salt and dill cured salmon. The original recipe is from the old Scandia restaurant on Sunset Blvd. in Los Angeles. It is very easy to make and is a superb, elegant appetizer. Gravlax is almost silky in texture and has a milder flavor than smoked salmon. Be sure to use fresh salmon and have a very sharp carving knife to slice paper-thin slices. Serve on crackers or bread slices topped with Mustard Sauce, capers and chopped onion. The Aquavit is optional. You can get small bottles at a well-stocked liquor store. It keeps forever in the freezer.