Gravlax with vodka, vanilla and dill

Babiche Martens

Ingredients

2 Tbsp	Salt
600 g	Boneless salmon fillets
2 Tbsp	Sugar
½ cup	Fresh dill
¼ cup	Vodka (Main)
1	Rye bread
1	Vanilla bean
1	Sour cream
1	Freshly ground black pepper, (to season)
1 to serve	Lime, (or lemon)

Directions

1. Remove the bones from the salmon using tweezers.
2. In a bowl combine the salt, sugar, dill and vodka. Scrape the seeds from the vanilla bean and add. Stir well, then rub all over the flesh of the salmon.
3. Lay the salmon in a dish, flesh side facing down and spoon over any remaining mixture.
4. Wrap the plastic wrap down the sides of the dish and tightly across the fish, then put weights on top - a couple of heavy tins should do it - and refrigerate for a minimum of 24 hours or up to 4 days.
5. Remove and slice very thinly before serving with slices of rye bread and a little sour cream and pepper.