Absinthe-Scented Gravlax

1. 1

   Mix the salt, sugar, and pepper together.

2. 2

   Spoon a third of the mixture on a piece of plastic wrap and place one of the salmon pieces on top of it, skin-side down.

3. 3

   Put half of the remaining salt mixture on top of the salmon.

4. 4

   Drizzle the filet with absinthe.

5. 5

   Sandwiching the fresh dill in between, fit the other piece of fish, skin-side up, on top. Use the remaining salt-sugar mixture on the top.

6. 6

   Wrap the salmon tightly with the plastic wrap. And place it in a glass container because it will weep through the duration of the curing process. Every twelve hours, flip the salmon. Do this for three days.

7. 7

   Before serving, rinse the salt-sugar off. Cut into thin slices.

* Per serving · 4 servings · Values may vary.