Salmon Gravalax (smoked salmon substitute)

This is a wonderful alternative to smoked salmon.   I love the taste and texture of the salmon as it melts in your mouth.  To me, it's a fresher/cleaner alternative to smoked salmon which has a very distinct flavour and can sometimes contain additives or gluten.  It's easy to make and more cost effective than purchasing the store bought variety.

1 fillet of good quality salmon (preferably a tail end piece)
3 Tablespoons sugar
3 Tablespoons sea salt
1 Tablespoon Grainy Dijon Mustard
1 - 2 Tablespoons Vodka or Gin
Chopped fresh dill

In a small bowl, mix together all ingredients except dill and salmon.

With the skin side down, apply a thick layer of of the mixture directly on the salmon filet.  Cover the salmon with the fresh dill so none of the flesh is showing through. Place salmon in a small zip lock bag and then into a shallow dish.

Cover with an additional layer of cling-film and weigh down with another dish or some other type of weight.  I used a similar size dish and a small bag of rice.  You can use whatever you can find in the house (canned food etc.) The key is to ensure there is constant pressure of the filet so the salt/sugar/dill mixture is firmly and continually pressed against the salmon.  This will ensure the ingredients penetrate the fish so proper curing can occur.  Let sit in the refrigerator for three to four days.

Once cured, the flesh should be firm and display a lovely orange color.  Scrape off dill and mustard and thinly slice salmon on a sideways angle towards the skin.  Toss away any dark bits of fresh and remaining skin.

Serve atop your favorite cracker along side chopped fresh dill, cream cheese and squeeze of lemon juice.