KEY POINTS:
Serves 4
1 600g fillet of salmon
2 Tbs salt
2 Tbs sugar
½ cup finely chopped fresh dill
¼ cup vodka
Seeds of 1 vanilla bean
Rye bread
Sour cream
Freshly ground black pepper
Limes or lemons to serve
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. 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.
4 Remove and slice very thinly before serving with slices of rye bread and a little sour cream and pepper.