Gravlax (Cured Salmon)

Instructions

1. 1

   Check the salmon for pin bones and remove them with tweezers. Pat the fillet completely dry with paper towels.

2. 2

   In a bowl, mix together the salt, sugar, crushed peppercorns, and lemon zest to create the curing mixture.

3. 3

   Lay a large piece of plastic wrap on a rimmed baking sheet. Spread half of the dill on the plastic wrap.

4. 4

   Place the salmon skin-side down on the dill. If using vodka or aquavit, brush it over the flesh side of the salmon.

5. 5

   Pack the curing mixture evenly over the entire flesh side of the salmon, pressing it gently to help it adhere.

6. 6

   Cover with the remaining dill, then wrap tightly in the plastic wrap. Place another sheet of plastic wrap over the top.

7. 7

   Place a cutting board or baking sheet on top of the wrapped salmon and weigh it down with cans or a heavy skillet.

8. 8

   Refrigerate for 48-72 hours, flipping the salmon package every 12 hours and draining any accumulated liquid.

9. 9

   After curing, unwrap the salmon and rinse off all the curing mixture under cold water. Pat completely dry.

10. 10

    Using a very sharp knife at a 45-degree angle, slice the gravlax as thinly as possible, leaving the skin behind.

11. 11

    Serve on bagels, rye bread, or crackers with cream cheese, capers, red onion, and fresh dill.