Gravlax

Indulge in the exquisite flavors of homemade gravlax, where fresh salmon is cured with a blend of sea salt, sugar, and aromatic dill. This Nordic delight is perfect for a sophisticated brunch or a festive gathering.

• 1 kg salmon fillet
• 1 cup coarse sea salt
• 1 cup granulated sugar
• 1 tablespoon black peppercorns
• 1 bunch fresh dill
• 2 tablespoons vodka

Method

1. 1

   In a bowl, combine the coarse sea salt, granulated sugar, and crushed black peppercorns.

2. 2

   Place half of the salt mixture on a large piece of plastic wrap on a baking dish.

3. 3

   Lay the salmon fillet skin-side down on top of the salt mixture. If using, drizzle the vodka over the fillet.

4. 4

   Cover the salmon with the remaining salt mixture, pressing it gently into the flesh. Sprinkle the chopped dill over the top.

5. 5

   Wrap the salmon tightly in the plastic wrap and place a weight (like a heavy pan) on top to press it down.

6. 6

   Refrigerate for 48 to 72 hours, turning the salmon every 12 hours for even curing.

7. 7

   After curing, unwrap the salmon and rinse off the salt mixture under cold water. Pat dry with paper towels.

8. 8

   Slice thinly at an angle and serve with everything from toast to salads, garnished with more fresh dill if desired.