Gravlax with Absolut Citron

Gravlax is a Scandinavian dish of dry-cured salmon marinated in herbs. There are many variations- some are savory, while others are sweet and tangy. Gravlax with Absolute Citron  takes only a few minutes to prep, but requires 24 hours to cure.

Gravlax with Absolut Citron

Prep time                   20 minutes, plus 24 hours to cure

Serves                         10

You will need:            2 cookie trays, 2 #10 cans, 10 pounds in weights, or equivalent

Ingredients

5-6 pounds Faroe Island, Scottish Salmon skin-on (high fat-content salmon)

¼ cup Kosher salt

¼ cup granulated sugar

3 tablespoons fresh cracked black pepper

Zest of 4 lemons

2-3 bunches fresh basil

2-3 ounces Absolute Citron Vodka

Directions

Rinse the salmon under cold water- pat dry.

Place the salmon skin-side down on one of the cookie sheets.

Place the kosher salt, sugar, and fresh-cracked black pepper in a bowl and mix thoroughly.

Coat the fish evenly with the curing mixture.

Next, zest the lemons on top of the curing mix.

Place individual leaves of basil over the fish so that no flesh is visible.

Lastly, drizzle with Absolute Citron.

Cover the fish with a layer of plastic wrap making sure it is carefully sealed.

Put the second cookie sheet on top of the fish- place 2 #10 cans, or the equivalent of 10 pounds on top, and refrigerate for 24 hours.

Remove the salmon from the refrigerator, and peel off the plastic wrap. Rinse under cold water to eliminate the herbs, and curing mixture- pat dry with a clean cloth.

Put the salmon on a clean cutting board, and make thin, diagonal slices.

Place on crackers, toast points, or eat as-is.