Gravlox

Recipe View 5 mins Prepare the Salmon Bed: Line a glass baking dish with a generous sheet of plastic wrap, ensuring there's plenty of overhang. Halve the salmon fillet lengthwise. Place one half, skin-side down, in the prepared dish. (Prep time: 5 minutes)

Recipe View 2 mins Create the Curing Mixture: In a mixing bowl, combine the sea salt, brown sugar, and black pepper. Mix well. (Prep time: 2 minutes)

Recipe View 3 mins First Layer of Flavor: Sprinkle half of the salt mixture evenly over the salmon in the dish. Cover generously with the chopped dill. Drizzle the vodka evenly over the dill and salt mixture. (Prep time: 3 minutes)

Recipe View 2 mins Stack and Cure: Sprinkle the remaining salt mixture over the second salmon half. Place this half on top of the first, skin-side up. Fold the overhanging plastic wrap snugly around the entire salmon fillet, creating a sealed package. (Prep time: 2 minutes)

Recipe View 1 mins Weigh it Down: Place a flat board or plate on top of the wrapped salmon. Weigh it down with a heavy object, such as cans or a cast-iron skillet, to apply even pressure. (Prep time: 1 minute)

Recipe View 24 hrs Refrigerate and Rotate: Refrigerate the salmon for 24 to 36 hours, turning the package every 12 hours to ensure even curing. (Curing time: 24-36 hours)

Recipe View 5 mins Prepare to Serve: After curing, remove the salmon from the refrigerator. Unwrap the fillet and gently brush off the excess salt, sugar, and dill. (Prep time: 5 minutes)

Recipe View 10 mins Slice and Enjoy: Using a very sharp knife, slice the gravlax thinly on a bias. Serve chilled with your favorite accompaniments, such as dark rye bread, mustard sauce, or crème fraîche. (Prep time: 10 minutes)