Brown Sugar And Dill Cured Salmon

1. 1

   1. Cut salmon fillet in half cross-wise and place one half, skin side down, in an 8x8 inch glass baking dish.

2. 2

   2. Combine brown sugar, salt, pepper, and dill; spoon half of the sugar mixture evenly over the salmon in dish, and drizzle the vodka. Cover with the other half of salmon, skin side up, and spoon remaining sugar mixture on top. Cover with plastic wrap; place a plate or small dish on top of salmon, and weigh down with soup cans. Refrigerate 2 days, occasionally rotating fish and basting with liquid that collects in bottom of dish.

3. 3

   3. Remove fish from liquid and rinse. Cut meat into long, thin slices, discarding the skin. Serve on dark pumpernickel bread slices, flatbread crackers, creme fraiche, chopped red onion, fresh dill, and cracked black pepper.

* Per serving · 4 servings · Values may vary.