Gravlax

Instructions

1. Ensure the salmon fillet is clean and bones are removed. Pat dry with paper towels.
2. In a small bowl, mix together the sugar, salt, and black pepper.
3. Spread a large piece of plastic wrap on a clean surface. Place half of the chopped dill in the center.
4. Sprinkle half of the sugar-salt mixture over the dill, then lay the salmon fillet, skin-side down, on top.
5. Sprinkle the aquavit or vodka, if using, evenly over the salmon.
6. Add the lemon zest, white peppercorns, and coriander seeds over the salmon. Cover with the remaining sugar-salt mixture and dill.
7. Wrap the salmon tightly with the plastic wrap, ensuring the seasonings remain in contact with the fish.
8. Place the wrapped salmon on a rimmed baking sheet. Weigh it down with another baking sheet and some canned goods or weights.
9. Refrigerate for 36-48 hours, turning the package over every 12 hours to ensure even curing.
10. Before serving, unwrap the salmon and gently rinse off the curing mixture with cold water. Pat dry and thinly slice the salmon at an angle. Serve with lemon wedges.