Gravlax

Instructions

1. Prepare the salmon
   Check the salmon fillet for any remaining pin bones by running your fingers along the flesh. Remove any bones with tweezers. Pat the salmon dry with paper towels. If your fillet is very long, cut it in half crosswise so you have two pieces of equal size.
2. Mix the curing ingredients
   In a bowl, combine the salt, sugar, black pepper, crushed coriander seeds, and fennel seeds. Mix thoroughly to create the curing mixture. If using, add the aquavit or vodka to the mixture.
3. Apply the cure
   Place a large piece of plastic wrap on your work surface. Sprinkle half of the chopped dill on the plastic wrap. Place one piece of salmon, skin-side down, on top of the dill. Sprinkle the curing mixture evenly over the flesh side of the salmon. Add the lemon and orange zest evenly across the surface, then cover with the remaining dill.
4. Sandwich the salmon
   Place the second piece of salmon on top of the first piece, flesh-side down (so the skin is facing up). This creates a sandwich with the curing mixture and dill in the middle. Wrap the salmon tightly in the plastic wrap, then wrap again with another layer of plastic for security.
5. Weight and refrigerate
   Place the wrapped salmon on a rimmed baking sheet or dish (to catch any liquid that may leak out). Place another baking sheet on top and weigh it down with heavy cans, a brick, or other weights. Refrigerate for 48 hours, turning the salmon package over every 12 hours to ensure even curing.
6. Clean and slice
   After 48 hours, unwrap the salmon and rinse off the cure mixture and herbs under cold running water. Pat dry with paper towels. Using a very sharp knife, slice the salmon thinly at an angle, separating it from the skin as you go.
7. Serve
   Arrange the sliced gravlax on a serving platter. Serve with thinly sliced rye bread, mustard-dill sauce, lemon wedges, and capers. The gravlax can be stored in the refrigerator, wrapped tightly in plastic, for up to 5 days.