Salmon Gravlax


  1. In small bowl combine all ingredients for dry cure.
  2. Place sheet of plastic wrap big enough to wrap entire fillet on clean work surface. Cut double layer of cheesecloth, twice size of fillet, and place on top of plastic wrap. Spread 3 Tbsp. dry cure evenly on cheesecloth. Place fillet, skin side down, on top of dry cure. Drizzle vodka over fillet. Coat fish evenly with remaining dry cure. Wrap cheesecloth around salmon, then seal with plastic wrap layer beneath.
  3. Place wrapped fillet on wire rack on a baking dish. Top fish with a weight (a heavy pan works well), evenly distributing weight across fillet. Refrigerate for 24 hours, turning once at 12 hours; or up to 3 days, turning once at 12 hours each day, to ensure even curing.
  4. Remove fish from cheesecloth and plastic wrap and rinse with cool water to thoroughly remove dry cure. Pat dry with paper towels. Return fillet to wire rack, uncovered, and refrigerate, air-drying for one hour.
  5. Thinly slice salmon on a sharp bias, avoiding skin. Serve on toasted baguette slices and top with crème fraîche spiked with Dijon mustard.

Serves four to six

Beverage pairing: Chilled vodka