A decadent, nutritious and easy way to ferment your salmon - Gravadlax is a winner at every meal.
I prefer to use the whole side of a salmon (skin on) as I have a family that will consume this in a heartbeat -but you can use any size piece.
1 Cup Sugar
1 Cup Salt
1 Tbs vodka
1tbs minced/ chopped dill
Rub this mixture over the salmon (both sides) and put into a container - same size as your piece of salmon.
Leave in the fridge and drain off any liquid every day for 5 days.
After 5 days the flesh will become more firm.
Slice thinly. Will last for 2 weeks in the fridge - though it never lasts more than a few days in mine!