I wuvvvvv gravlax and your pics are making me "hongree":).
I tend to make mine during the December holidays as it makes a great dish for all the people who dew drop inn. Sometimes I add caraway infused vodka to the mix, sometimes not.
Should you ever get into NYC make an effort to visit the Upper Westside and stock up on various smoked and cured fish like sturgeon, sable and salmon (but no gravlax:() plus the trimmings. You can buy (and freeze) bialeys like ya used to get thru out the city and at least one shop still sells sorrel soup AKA Schav during the warm months. My personal fav is Murray's Sturgeon Shop and the man prefers Zabar's. I never complain no matter where it comes from.
Didn't know Costco's sold wild salmon as I've been buying from an Indian tribe off the 'net. Gotta take a meander across a bridge to see what the big C is offering. Do they do a good job of boning as I can be quite the lazy lima bean when the mood hits.
