Tasmanian Salmon Gravlax

Method

1. 1

   Mix salt, sugar, pepper, and lemon zest in a bowl.

2. 2

   Lay fish skin-down on a large sheet of plastic wrap. Drizzle with vodka.

3. 3

   Cover the flesh thickly with the salt-sugar cure. Press chopped dill on top.

4. 4

   Wrap tightly. Place on a tray, weight with a heavy board + cans, refrigerate.

5. 5

   Cure for 36 hours, turning once at the 18-hour mark.

6. 6

   Unwrap, rinse off the cure, pat dry. Slice paper-thin from the tail end.