Gravlax

During my mother's tenure as gar-manger at a petit restaurant in Paris she learned how to make such luscious things as terrine of foie gras and salt cured fish. While there is still a bit of cold left in the air I'd like to try my hand at making tourchon, rillete and other charcuterie delicacies. But as I was needing a break from making food that looks brown, I decided to re-hash a well known and loved recipe that requires bright pink, glistening salmon. Making gravlax couldn't be simpler, each time Ive made it I used different proportions of curing ingredients (salt, sugar, liquor) and it turns out tasty and safe to eat. This time I took note of my measurements, and I am glad for that, as I think it is my best yet.

Begin by layering a pyrex, ceramic, or non reactive dish with 2 long pieces of plastic wrap running both vertically and horizontally on the dish.

Rinse and pat dry 1lb of super fresh salmon. It is important to tell your fish monger that you will not be cooking the fish and need salmon appropriate for curing.

Place the fish in the dish.

In a bowl mix
-1/3 c. kosher salt
-1/3 c. cane sugar

Grate
- 3 tablespoons of orange zest

Chop
- 1 tablespoon dill

With very clean hands, gently massage the salt and sugar into the fish. If you like you can score the salmon in a few places and rub the salt into the crevices. Crack some fresh black pepper. Then massage in the orange peel and dill.
Gently pour
- 1/3 c. good vodka over fish

Make sure the fish is evenly coated on top and all sides with the ingredients. Lay a handful of dill over the salmon to cover.

Wrap well in plastic. You will likely need to wrap the bundle again in plastic and put it in a bag as the juices will likely leak when pressure is applied. Do not use aluminum foil as it will react with the fish. Wipe the pyrex and place the bundle inside the dish. Wrap a book or heavy object the size of your dish in a plastic bag for protection. Place your weight on the salmon. If you do not have something heavy enough I recommend using a rubber band wrapped around the book and dish to squeeze the salmon. Place in fridge.

Every 12 hours for 2-3 days flip the salmon and replace the book and band. If you like a softer salmon you can remove the book after a day and half. After at least 72 hours of curing, rinse the salmon and slice super thin. These sumptuous slices can be certainly enjoyed alone, or on crackers or toasts with creme fraiche, or thick plain yogurt, blended with chives and dill. So lush!