Marinated Salmon - Gravlax

Wash the salmon thoroughly, pat dry, and remove any bones with tweezers. In a bowl, mix the brown sugar well with the coarse sea salt, freshly crushed pepper, and the fine zest of the organic lemon.

Sprinkle about one third of the salt-sugar mixture onto the bottom of a suitable dish or baking tray. Place the salmon fillet skin-side down on top. Cover the fish evenly with the chopped dill, spread the remaining mixture over it, and drizzle everything with the vodka or brandy.

Cover the fish tightly with cling film and let it marinate in the refrigerator for 12 to 16 hours. After the marinating time, briefly rinse the salmon under cold running water and carefully pat dry. Using a long, sharp knife, slice diagonally into thin slices of approx. 2–3 mm and serve garnished with fresh dill.