Cured Salmon

Method

Combine salt, sugar, dill and crushed peppercorns in a small bowl. Place salmon skin-side down on a large piece of cling film and rub the cure mixture evenly over the flesh side. Drizzle with aquavit or vodka. Wrap tightly and place on a tray, then weight down with a heavy board or weights. Refrigerate for 48-72 hours, turning the salmon halfway through and draining any liquid that accumulates. Once cured, rinse the salmon under cold water to remove excess salt and dill, pat dry, then thinly slice on the bias and serve with dark rye bread, mustard sauce, and fresh cucumber.