This is a perfect appetizer if you’re serving a big meal. If using fresh salmon, you will need to weigh it down with a heavy object. Here I cheat and buy packages of smoked salmon and proceed with the cure below.
Ingredients
- 1 pound salmon (or two 8-ounce packages of wild-caught smoked salmon)
- 2 tablespoons peppercorns, coarsely crushed, or freshly-ground pepper
- 1 cup fresh dill, roughly chopped
- 3 to 4 tablespoons vodka (I use my homemade bergamot-infused vodka, recipe below)
- 4 ounces coarse salt
- 4 ounces sugar
Preparation
Mix the salt and sugar in a small bowl and set aside.
Place salmon on a platter or plate.
Scatter the chopped dill over the fish. Sprinkle with pepper and vodka, then layer the salt and sugar mixture over the fish.
Cover with plastic wrap and refrigerate for 24 to 36 hours (weigh down with heavy object if using fresh salmon).
Drain the liquid and scrape off sugar, salt, and dill when ready to serve. Pat dry.
Serve on a large platter with rye bread slices or your favorite crackers, topped with a dollop of sour cream mixed with fresh dill, and lemon wedges on the side.
