super simple gravlax. combine brown sugar, white sugar and salt with anise, fennel seeds, and peppercorn. pack a filet of wild salmon in your salt and sugar and drizzle with a generous portion of Pernod. cover with fresh dill and fennel fronds and wrap tightly with plastic wrap. refrigerate for at least 3 days, turning the fish periodically. slice thin and with lemon, capers, red onion, and cucumber. or caviar. because caviar. and bubbles, but I'm sure that goes without saying.