1 1/2 pounds salmon filet
1/4 cup kosher salt
2 tablespoons sugar
freshly ground black pepper
8 sprigs fresh thyme
3 tablespoons chopped parsley
2 tablespoons green peppercorns (in brine)
2 tablespoons vodka
Garnishes:
thinly sliced black bread
capers
chopped red onion
lemon wedges
Trim the salmon filet of any ragged or thin edges. Remove any stray bones. Evenly salt both sides of the fish, then place the filet skin-side down. Sprinkle with sugar, black pepper, parsley and green peppercorns. Press thyme sprigs into the flesh. Sprinkle evenly with vodka. Wrap fish tightly in plastic wrap, place it in a deep pan, and place a brick or other weight on top. Refrigerate for 2 to 3 days, turning filet at least once.
To serve, scrape off the curing ingredients. Slice the gravlax on the bias into paper-thin slices. Serve with the garnishes. Serves 6 as an appetizer.
