Gravlax Scandinavian Cured Salmon

Ingredients

• 2 lbs fresh salmon fillet, skin-on, pin bones removed
• 1/2 cup coarse sea salt
• 1/2 cup granulated sugar
• 2 tablespoons white peppercorns, coarsely crushed
• 1 large bunch fresh dill, roughly chopped
• 2 tablespoons aquavit or vodka (optional)
• Zest of 1 lemon

Instructions

1. Pat salmon completely dry with paper towels. Check for any remaining pin bones and remove with tweezers.
2. In a bowl, combine salt, sugar, crushed peppercorns, and lemon zest to create the curing mixture.
3. Lay out a large piece of plastic wrap on a baking sheet. Spread half the dill in the center.
4. Rub the salmon flesh with aquavit if using. Place salmon skin-side down on the dill bed.
5. Pack the salt mixture evenly over the flesh side of the salmon, pressing gently to adhere.
6. Top with remaining dill, then wrap tightly in plastic wrap, ensuring no air pockets remain.
7. Place a second baking sheet on top and weigh down with cans or heavy books.
8. Refrigerate for 48-72 hours, flipping the salmon every 12 hours and draining accumulated liquid.
9. Unwrap salmon and scrape off the curing mixture and dill using the back of a knife.
10. Pat dry and slice thinly on the bias with a sharp knife, leaving the skin behind.
11. Serve immediately on dark bread with mustard sauce, or wrap tightly and refrigerate up to 1 week.