Gravad­lax

Gravad­lax

(serves 6)

450g/1 lb fresh salmon fillet

85g/5 tbsps gran­u­lat­ed sugar

70g/4 tbsps Mal­don salt

2 tbsps vodka

juice of 1 lemon or lime

2 tsps fresh black pepper

100g/3½ ounces fresh dill

Lay the salmon fil­let in a plas­tic box with a close-fit­ting lid, or a Ziplock bag.  Mix all the oth­er ingre­di­ents well and pour over the salmon.  Cov­er, or zip shut, and refrig­er­ate for at least 48 hours, turn­ing once.

When you are ready to eat the gravad­lax, remove the salmon from the mari­nade and lay on a cut­ting board.  With a very sharp knife, cut in very thin slices, at an angle across the top of the fil­let.  Serve plain, or on a bagel with all the trimmings.