Gravlax

1. 1

   Combine the salt, dill, orange and lime zests, pepper, and vodka in a small bowl and mix thoroughly.

2. 2

   Place the salmon, skin side down, on several large sheets of plastic wrap, and pack the salt curing mixture over the entire cut of the salmon.

3. 3

   Press the mixture firmly onto the fish, wrap tightly in the plastic, and place, skin side up, on a baking sheet.

4. 4

   Place something heavy, like a large iron skillet, on top to help infuse the salmon with the mixture.

5. 5

   Refrigerate for 24 hours.

6. 6

   Remove the salmon from the refrigerator and brush the salt off.

7. 7

   Rinse thoroughly under cold running water to remove the cure.

8. 8

   Sprinkle the salmon with the sugar and pack it in firmly with your hands.

9. 9

   Rewrap in plastic, place on a baking sheet, and refrigerate for at least 1 week before serving.

10. 10

    (The gravlax will keep up to two weeks, well wrapped and refrigerated.)

11. 11

    To serve, unwrap the gravlax and using a long, very sharp knife, slice diagonally in paper-thin slices and place on a platter with toast points.

12. 12

    Set out small dishes of capers, chopped red onions, dill, hard-boiled egg whites, and hard-boiled egg yolks for accompaniments.

13. 13

    Inactive Prep Time: 8 days

* Per serving · 4 servings · Values may vary.