Gravlax is easy to make and there are practically endless flavours you can experiment with. Here is a suggestion with chili.
Rinse the fish in cold water and pat dry with a paper towel.
Remove any pin bones with pliers.
Deseed and chop the chili. Finely crush the chili and pink peppercorns in a mortar.
Mix the chili and peppercorns with sugar and salt.
Place the fish skin side down on a plate and rub in the mixture.
Cover with plastic wrap and leave at room temperature until the mixture starts to melt and the fish starts to absorb the spices, max 30 minutes.
Refrigerate for at least 24 hours before serving.
Gravlax with chili will keep in the refrigerator for approx. 4 days.