Housemade Gravlax

I'm a sucker for good cured salmon.  I use it to make elegant canapes for parties.  Snack on it at the cocktail hour.  And often have a couple of slices on toast or bagel things for breakfast.



So why not make it at home?  It's simple and inexpensive.  This recipe calls for a two-pound fillet, but you can easily adjust the cure quantities and make a lot less.

Housemade Gravlax

1 large bunch fresh dill, roughly chopped
2 cups coarse salt
2 cups brown sugar
Two 2-pound extremely fresh salmon fillet (sushi grade), skin on
1 teaspoon crushed Szechuan peppercorns
1/4 cup vodka

Crush the dill with the coarse salt and add the brown sugar.

Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours.

After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.

Slice the gravlax thinly on the bias and without the skin.