Marinated Salmon - Gravlax

Steps

• 1
  Debone the fish. Mix the salt, pepper, sugar, and lemon zest.
• 2
  Pour one-third of the sugary mixture onto the bottom of a baking tray. Place the fish fillet on top, skin-side down. Add dill, then pour the remaining mixture over it. Drizzle with alcohol. Cover with foil and refrigerate for 12-16 hours.
• 3
  Wash the salmon fillet under cold running water and dry thoroughly. Carefully cut slices about 2-3 mm thick with a long, sharp knife.
• 4
  When zesting the lemon, make sure to only grate the yellow part of the peel, as the white part will be bitter. It's best to grate in one spot only twice, then rotate the lemon. Fish prepared this way can be served on toasted bread or blinis.