Ingredients
- 2 salmon fillets 2kg each
- 125ml vodka
- 100g sea salt flakes plus a sprinkle for seasoning
- 100g caster sugar
- 1 tablespoon black pepper
- 75g chopped dill
Directions
- Wipe the fillets making sure all the pin bones have been removed. Drizzle the vodka evenly over the flesh of each fillet.
- Mix together the sea salt, sugar, peppercorns, and dill in a bowl to make the curing mixture.
- Sprinkle a layer of the extra salt on a large piece of foil and place one salmon fillet on top, skin side down. Cover the flesh with the curing mixture.
- Place the other piece of salmon skin side up on top and scatter over some more sea salt flakes.
- Wrap the salmon and seal the edges of the foil to make a tight parcel. Place the parcel on a baking tray and put a plate with some weight on the top to apply pressure to the parcel.
- Put the salmon in the fridge and leave it to cure for at least 2 days. Turn the parcel twice a day so the juices from the top half and the bottom half drain evenly and when you turn the salmon, discard any excess juice.
- Unwrap the parcel and discard the bits of dill and peppercorn. The gravlax is now ready to eat.
- Cut the slices at an angle when ready to serve.
