This traditional Swedish method of curing salmon is easy to do at home. This fish must be impeccably fresh. Gravlax keeps well, covered and refrigerated, for several days.
Fillet or have filleted by the fishmonger, leaving the skin on:
1 4- to 5- pound salmon
Mix together:
2 1/2 cups sugar
1 1/2 cups salt
1 tablespoon ground black pepper
Rub the fillets all over with this mixture. On the flesh side of one of the fillets, lay:
2 cups coarsely chopped fresh dill, including stems
Sprinkle with:
2 tablespoons brandy, aquavit, plain or lemon-flavored vodka, or other spirits
Lay the other fillet flesh side down on top of the dill-covered fillet. Wrap in plastic wrap or cheesecloth, sprinkling the outside with any scraps of dill and remaining salt mixture. Place on a plate, cover with another plate, and top the whole package with 3 or 4 pounds of weight. Refrigerate.
Twice a day, open the package and baste the fish all over with the juice it has exuded. The gravlax is done when it is opaque, usually in 3 days but it could be 2 or 4. Thinly slice. Serve with:
Mustard Butter, or Mustard Mayonnaise thinned with cream or sour cream
