Gravlax

Instructions

1. 1

   Check the salmon fillet carefully for pin bones by running your fingers along the flesh, then remove any bones with tweezers or needle-nose pliers. Pat the salmon completely dry with paper towels.

2. 2

   In a small bowl, combine the kosher salt, granulated sugar, crushed black peppercorns, dill seeds if using, and ground coriander if using. Mix thoroughly until evenly distributed.

3. 3

   Place a large sheet of plastic wrap on a work surface and lay the salmon skin-side down on it. Sprinkle the aquavit or vodka over the flesh if using, allowing it to coat the surface lightly.

4. 4

   Rub the salt-sugar cure mixture evenly over the entire flesh side of the salmon, ensuring an even coating from the thickest part to the edges. Sprinkle the fresh chopped dill over the cure, pressing it gently into the surface.

5. 5

   Wrap the salmon tightly in the plastic wrap, then place it skin-side down on a plate or in a baking dish. Cover with another plate and weight it down with cans or a small cutting board to apply gentle, even pressure.

6. 6

   Refrigerate the salmon for exactly 48 hours, checking after 24 hours. You should see liquid accumulating—this is normal and desirable. Pour off this liquid if it accumulates excessively.

7. 7

   After 48 hours, unwrap the salmon and scrape away the dill and cure mixture with the back of a knife, working from the thickest part toward the tail. Rinse briefly under cold running water and pat dry with paper towels.

8. 8

   Place the cured salmon skin-side down on a clean cutting board. Using a very sharp, thin-bladed knife held at a 45-degree angle, slice the gravlax thinly against the grain, leaving the skin behind as you slice. Each slice should be paper-thin and silky.

9. 9

   Serve the gravlax immediately on chilled plates with thin slices of rye bread or dark pumpernickel, crème fraîche, fresh lemon wedges, and thin slices of red onion. A small amount of fresh dill and capers adds traditional garnish.