Scandinavian salmon or gravlax

Rinse the fish very thoroughly, remove the scales, remove the tail and fins. Rinse again and pat dry with paper towel. We remove the fat pad. We separate the fillet with a special knife, gently cutting off the flesh itself. We lay the fillet on paper towels and carefully remove the remaining bones with tweezers. Using the scales, we weigh 2 fillets to calculate the amount of sugar, salt and vodka.

We measure the right amount according to the following formula: for 500 g of fillet you need 2.5 tablespoons of sugar, 2 tablespoons of salt, 2.5 tablespoons of alcohol. Then finely chop the dill. Then you need to crush allspice and black peppercorns in a mortar, but not very finely. If vodka is used, then anise or fennel seeds must be added, and crushed again.

Add sugar and salt and mix well. Pick up a hermetically sealed container for the fish and sprinkle the bottom with vodka, sprinkle with a mixture of spices, sprinkle with dill. Lay the first fillet skin side down, slightly pushing it to the bottom. Then sprinkle with the rest of the spice mixture, spread the dill evenly and drizzle again with alcohol. The second fillet, processed with spices and alcohol, is placed with the skin up, slightly “tamping down” the entire contents of the container. Top with a mixture of spices, herbs and alcohol. Place the fish under not very heavy pressure. Close the container and leave for 5-6 hours. Then move to the refrigerator for 48 hours. And only then, having removed the load, salt it for a few more days, bringing it to the desired taste. Fish - lick your fingers.