Gravlax

Ingredients

• 2 lbs fresh salmon fillet, skin on, pin bones removed
• 1/2 cup coarse salt
• 1/2 cup sugar
• 2 tbsp crushed white peppercorns
• 1 large bunch fresh dill, chopped
• 2 tbsp aquavit or vodka (optional)
• Mustard-dill sauce, for serving

Instructions

1. 1Mix salt, sugar, and crushed peppercorns together.
2. 2Rub the cure mixture over both sides of the salmon fillet.
3. 3Pack chopped dill over the flesh side and drizzle with aquavit if using.
4. 4Wrap tightly in plastic wrap and place on a tray with a weight on top.
5. 5Cure in the refrigerator 48-72 hours, turning and draining liquid every 12 hours.
6. 6Scrape off the cure and dill, slice the salmon thinly on the bias, and serve with mustard-dill sauce.

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