Finding gravlax in the south of France is a bit disconcerting, like strolling through an open air market and seeing a vendor in full Viking regalia hawking cured fish among his competitors’ stands of sausage, nougat, and sour cherries.  But there it was, gravlax, an appetizer goody that arrived at our table one night to prime the pump before the serious business of the main course–eating duck–began.  Thin slices of cured salmon with a beautiful fringe tinted the color of roses.  Rich, buttery salmon, a hint of beet, of dill and gorgeous color.  None of us could remember the last time we had gravlax, but it had been awhile.  Wouldn’t it be great for picnic?  Gravlax with a Beet Cure packed among the dark bread, cheese and fruit tarts?  Especially with a few cucumbers and some fermented European butter spread on the dark bread before layering on the samon? Of course it would.