Gravlax

Directions

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
    Prep Time: 30 minutes
14. 14
    Inactive Prep Time: 8 days