Salmon Gravlax

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This is salmon that is "cooked" without heat. Rather, it is "cured" by salt and other ingredients in the refrigerator. This method gives the salmon a light and refreshing taste – much better than smoked salmon in my opinion.

1/4 cup salt

1/4  cup pepper (or less if you prefer)

1/4  sugar

1 – 2 pound salmon filet (pinbones removed)

juice of 1 lemon

3 tbs. vodka

1 bunch fresh dill

cheesecloth

heavy cans or bricks to weigh down fish as it cures

perforated pan and underpan to catch drippings

In a small bowl combine salt, pepper and sugar and mix well. Lay a very large piece of cheesecloth down in a perforated pan (one with drain holes). Make sure the cheesecloth is twice the size of the pan. Place salmon skin side down on the cheesecloth. Cover the salmon well with spice mix. Then pour lemon juice over the filet. Sprinkle filet with vodka. Cover with dill. Cover the whole thing with cheesecloth. Then cover top only with plastic wrap or tin foil. Place weights on top of the package and place in refrigerator with underpan under perforated pan to catch the drippings. In about 12 -16 hours remove weights and turn the package over. Replace foil or plastic wrap and weights and let cure in refrigerator for 12 – 16 hours more. Turn one more time and let cure 12 hours more. Remove all dill and scrape off spices. Slice and serve.  These slices taste wonderful atop Zeda's potato latkes (see recipe page).  Place a small dab of sour cream on a latke.  Top with a rolled up slice of gravlax and a small bit of dill.  To be extra fancy,  place a small bit of caviar on top of the gravlax.  Very elegant!

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