Sometimes I am shocked by the price of good lox (or gravlax) in a restaurant. So I like to make my own using the very best salmon from Alaska.
- 2 pound fillet of wild alaskan salmon pin bones removed
- 2 tablespoon vodka
- ½ cup kosher salt
- ¼ cup sugar
- 2 fresh bay leaves chopped
- 2 bunch dill stems and all
- 3 shallots peeled and thinly sliced
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon fresh minced taragon
- 1 tablespoon green peppercorns
Place salmon, skin side down, on a large sheet of plastic wrap, and sprinkle it with the vodka. Mix together the salt and sugar, then sprinkle onto the flesh side of the salmon. Mix together the bay leaves, dill, shallots, pepper, tarragon and green peppercorns. Cover the flesh side of the salmon with this mixture, making sure to coat it completely.
Wrap the fish well, and refrigerate for about 48 hours, weighted down with plate and a couple of cans of vegetables (or similar). Check the fish every 12 hours or so and drain off any excess liquid.
Unwrap the salmon, and rinse off the cure. Dry, then slice on the bias. Serve as you like.