Gravad Lax With Cognac

Since I was not too pleased with the last experiment into making gravad lax, I tried a different variation on the theme that uses cognac or something similar. I also threw in some coarsely crushed peppercorns. In an attempt to reduce the intense saltiness, I used a bit less salt and washed it more thoroughly. Nevertheless, it still turned out rather salty, though it had a cleaner taste which was nice. This time, I used some organic Scottish Pearl Salmon which was nice, but whether it made a noticeable difference...I'm not too sure. If my preparation were better, I may have noticed but alas, the experiments will have to continue...