VODKA DILL GRAVLAX

VODKA DILL GRAVLAX image

Categories Fish

Number Of Ingredients 18

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1 Pound Salmon Side, Skin on & Pin Bones Removed
2 TB Vodka (can substitute Gin or Tequila)
Dry Cure:
2 TB Lemon Juice - freshly squeezed
2 TB Orange Juice - freshly squeezed
Sliver of Lemon Rind - zested(about ½ tsp)
Sliver of Orange Rind - zested(about ½ tsp)
4 TB Pink Himalayan Sea Salt (can substitute regular Sea Salt)
3 TB Granulated Sugar
1 TB Fresh Cracked Pepper
½ Cup Fresh Dill - Chopped
Serving Ideas:
NY Style Everything Bagels
Homemade Cream Cheese
Capers
Red Onion - Thinly Sliced
Lemon Zest
Arugula

Steps:

Combine all DRY CURE ingredients in a small stainless steel mixing bowl. Place a piece of plastic wrap (large enough to wrap around the entire fish) on a clean work surface. Place a double layer of Cheesecloth, twice the size on the Salmon on top of Plastic wrap. Sprinkle ¼th of the DRY CURE over the Cheesecloth. Place the Salmon, skin side down, on top of the dry cure. Drizzle the Vodka (or Gin) over the fish. Evenly, and liberally, coat the salmon with the remaining Dry Cure, using hands to rub it into the fish. Wrap Cheesecloth around the Salmon, followed by the plastic wrap to completely seal the fish, forming a tight package. Place wrapped Salmon on a wire rack set on a heavy sheet pan (or in a heavy baking dish). Top the Salmon with a weight (brick, heavy platter, full cans of anything from your pantry, cast iron skillet use your imagination. Just make sure the Salmon is evenly weighed down to expedite the curing process.) Refrigerate for a minimum of 48 hours, up to 5 days. Turning over once a day. Remove Cured Salmon from the wrapping and rinse off with cool water with remove the dry cure. Pat Dry. Place Salmon back on wire rack and put in the refrigerator for about an hour to air dry. Thinly slice on a bias and Serve! Will keep in the refrigerator, covered, for up to one week.