Gravlax

Making gravlax for a first course Friday. I'm using the farm raised Atlantic Salmon because it works well with this recipe and the attendees couldn't tell the difference in flavor. I think it does fine and I've made it a bunch and it's cheap.

2 - Three pound salmon filets, skin on
1.5 cups fine sea salt
3 cups sugar
1 tablespoon cracked black pepper
2 bunches finely chopped dill- stems and all
About a shot of good vodka-not flavored

Mix salt, sugar, pepper and dill well together in a bowl.

Wash, rinse and dry well the fish and put skin side down on a baking sheet, drizzle vodka on the fish and pack the salt, dill mixture over both pieces of fish. Use all of the mixture and coat it heavily. Turn one piece on top of the other to create a whole fish and wrap in plastic wrap. Put in a casserole or smaller sheet pan and let sit on the counter for a few hours to get the mixture to somewhat melt.

Add another smaller casserole or sheet pan on top and weigh down with a couple cans and put in icebox.

Let it sit for 48-72 hours turning over every twelve to redistribute the juices.

After removing wash well and dry. Slice very thin on a bias and serve with creme fresh, lemon slices, capers, finely chopped red onions, dill mustard, sour cream.

A nice unoaked Chardonnay and its a good first course or just an hor dourve.