- 2 Tablespoons citrus or plain vodka, optional
- 1/2 Cup chopped fresh dill
- 3 Tablespoons kosher salt
- 3 Tablespoons brown sugar
- 1/2 Teaspoon freshly ground black pepper
- Finely grated zest of 1 lemon
- 1 Pound center-cut salmon fillet, pin bones removed
- 3/4 cup white sugar
- 1 tablespoon brown sugar
- 1/2 cup salt
- 2 tablespoons cracked white peppercorns
- 2 1/2–3 pounds skin-on salmon filets
- 2-3 large bunches fresh dill, coarsely chopped (including stems), plus more for garnish
- Chives, for garnish
- Toasted whole grain or black bread, for serving
Line a small glass baking dish with a long stretch of plastic wrap.
Slice the salmon in half crosswise and set both halves, skin side down, on the plastic.
Pour vodka (if using) onto salmon.
Toss together dill, salt, sugar, pepper and zest.
Pat this spice mix all over the fish.
Fold one chunk onto the other, flesh sides touching, skin sides out, like a salmon sandwich.
Wrap this sandwich tightly in the plastic wrap.
Chill 48 hours, turning the sandwich over every 12 hours or so.
Brush off excess spice rub.
Slice gravlax against the grain into paper-thin ribbons, leaving behind the skin.
The gravlax is nice Hanukkah-style garnishing potato pancakes; Swedish-style on buttered black bread; or Sunday-style with bagels and cream cheese.
In a small bowl, combine sugar, salt and peppercorns and mix well.
Place salmon, skin side down, in a shallow dish and rub salt mixture onto both sides. Sprinkle salmon with remaining mixture and cover with chopped dill. Cover and let stand for several hours (up to eight) in a cool spot. Then transfer to the refrigerator for 36 hours.
To serve, use a very sharp knife to cut half of the gravlax on an angle into paper-thin slices, leaving the skin underneath whole.
Garnish with fresh whole dill and chives and serve with thin slices toasted whole-grain or black bread.