2 - one pound pieces of skin-on salmon filets, roughly the same size and shape
1/2 cup brown sugar
1/2 cup coarse salt
1 large bunch fresh dill, chopped
1 Tbs Szechuan peppercorn (or black)
1/4 cup vodka
Instructions
Combine the curing mixture of sugar, salt & dill together in a bowl.
Place the two salmon filets side by side.
Sprinkle each one with the peppercorns, pressing them lightly into the salmon.
Pack the curing mixture onto each piece of salmon.
Pour the vodka over the curing mixture.
Carefully lay one filet on top of the other with the curing mixture in the middle.
Wrap tightly in 2-3 layers of plastic wrap. Place inside a dip dish. Place a heavy plate or can on top of the wrapped salmon. Refrigerate for 48 hours, turning a few times and pouring off the accumulated liquid.
Unwrap the salmon and scrap off the curing mixture, rinse and pat dry.
Slice the gravlax thin against the grain.
Serve with bagels and all the fixings. You can also serve it with crackers or pumpernickel bread squares with a mustard sauce.
