Instructions: In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours).

Thoroughly rub off cure. Slice very thin on the bias.

Chayote Caviar Salad: Combine first 5 ingredients and slowly whisk in oil. Toss 3/4 of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives.

Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette.

This recipe yields 12 to 16 portions.

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