Gravlax

Step by step

1. 1

   Check salmon for bones, remove with tweezers if needed.

2. 2

   Mix salt, sugar and pepper.

3. 3

   Coarsely chop dill.

4. 4

   Place salmon skin-side down on a layer of cling film.

5. 5

   Rub thickly with salt mixture.

6. 6

   Cover generously with dill.

7. 7

   Drizzle with vodka, wrap tightly in film.

8. 8

   Place in a dish, place a board with weight on top.

9. 9

   Refrigerate 48 hours, turning every 12 hours.

10. 10

    Rinse salmon, pat dry, slice thinly, serve with mustard-dill sauce.