Vodka Dill Gravlax Recipes

Steps:

• Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly.
• Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon. Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet. Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture. Refrigerate for 24 hours.
• Remove the salmon from the refrigerator and brush the salt off. Rinse thoroughly under cold running water to remove the cure. Sprinkle the salmon with the sugar and pack it in firmly with your hands. Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving. (The gravlax will keep up to two weeks, well wrapped and refrigerated.)
• To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points. Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments.

Steps:

• Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
• Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
• Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

Steps:

• Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed.
• Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days.
• Slice the salmon thinly on a bias and serve.