'This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.' Vodka

Please fave and comment on the original submission:
click here for stage 1
click here for stage 2
click here for finsished product

Fantastic fish done in an age old tradition from the kitchens of  chrismukkah

******************************

Home Cured Gravlax
PART 1

This is most certainly an experiment- I've never tried curing before, so I hope this works!

Home Cured Gravlax
serves 8-10

From:
http://www.thegalleygourmet.net/201.....vlax.html#more

2 pounds center-cut salmon fillet, skin on and pin-bones removed
1/4 cup kosher salt (used sea salt...sure hope this doesn’t kill the fish XD)
1/4 cup granulated sugar
1 teaspoon freshly ground black pepper
1 small bunch fresh dill sprigs
2 Tablespoons vodka

Cut the salmon fillet in half crosswise so you have two pieces about the same length and width. Place the fillets skin side down on a large sheet of plastic wrap.

In a small bowl mix together the salt, sugar, and black pepper. Sprinkle half the mixture over each fillet and rub it in with your fingers. Drizzle one tablespoon of vodka over each fillet. Spread the dill sprigs over one fillet and lay the other fillet, flesh side down, on top of the dill-covered fillet.

Tightly wrap the fillets in the plastic wrap and place inside a heavy duty plastic bag. Place the salmon in a baking dish, top with another baking dish or plate and weight the top with cans or other heavy objects to compress the fish; refrigerate.

Twice a day, turn the salmon package over, replacing the weights. (A good deal of liquid will accumulate as the salmon cures). The gravlax is done when the flesh is opaque, about 3-4 days.

When ready to serve, remove the dill from the salmon and wipe clean and dry with paper towels. With a sharp knife held at a very flat angle, start slicing a few inches in from the end of the fillet with a back-and-forth sawing motion to remove a thin slice. Start each succeeding slice a bit farther in; always cut at a flat angle to keep the slices as long and thin as possible.

When the blade reaches the skin, shave the slice off-- don't cut through the skin.

After cutting as many of slices as you wish to serve, fold the attached flap of skin over the remaining fish and wrap well in plastic. The gravlax can be stored in the refrigerator for up to a week or frozen for up to a month. Thaw in the refrigerator before serving. Enjoy!

Source: Adapted from Joy of Cooking, 1997 and Julia and Jacques Cooking at Home

Rated mature for the vodka...and I splurged and used a good nip of chilled Grey Goose...should be rather interesting :B

PART 2

Original recipe here - http://www.furaffinity.net/view/7761421/

...Here, I show what this needs- basically, its two salmon filets covered with the curing mix (and dill), tightly wrapped, then zip-locked. The extra pie plate is on there for the weight, BUT, I also have another weight on there in the fridge as this is being chilled / curing.

Will show the final results in a week or so, please remind me folks

PART 3

Well, its been a week- and this is from http://www.furaffinity.net/view/7761421/

I'd say its ready, though I doubt I'll remove the dill when its eaten :P

Remember folks: When doing THIS particular dish:

~ Flip it over TWICE a day, keeping the weights on it (the extra pie plate, bottled water, etc....as long as it can press down on that feesh)

~ Drain it out into your kitchen sink every once in a while, to get rid of the extra fluids (what I also did- and this is VERY optional- gave both fillets a good extra splash of vodka, then re-wrapped...this was so I could kill any other germs)

Then just slice and serve :)

Keeps for about another week, or one month if frozen :3

Update with tasting notes:
Salty, but very good...pretty much how you would get it if you bought it from the store! (Just not as expensive :P)

Its even better with capers, maybe a splash of lemon.

BUT- as a small caveat- it will be kind of tough to cut....so use a sharp knife when serving this. (My bet would be it was because of the pressing...I wonder if oil-curing would work better)

Forget about eating the skin as well, it will be inedible / too tough (though for me thats the best part of the salmon *cry*)

Oh well, a very good experiment nonetheless!


******************************

Please fave and comment on the original submission:
click here for stage 1
click here for stage 2
click here for finsished product

Allergy warning – recipe contains fish