Gravlax – from marthastewart.com
1 - Eight lb salmon cut into 2 filets skin on (I use about two 1lb filets w/skin on, but keep the rest of the ingredients the same.
1/4c whole anise seeds, toasted - I use fennel seeds. Anise seeds too expensive.
1/4c caraway seeds toasted
1/4c fresh ground pepper
1/2c kosher salt
5 large bunches of dill - I use 2 for the smaller quantity
1/4c vodka, aquavit or gin
Instructions: Remove any bones from the filets. In a medium bowl combine all but the dill and liquid.
On large piece of plastic wrap place one filet skin down cover with spices, dill, liquid and top with the other filet head to tail. Close plastic wrap tightly and place in a glass baking pan.
Cover pan tightly with plastic wrap. Put brick on top and place all in fridge. Every 12 hours or so, turn the fish over and tightly recover. Do this for 3 - 3.5 days. At 4 days remove. I take it out at 3-3.5 days. Take off spices and dill. Rewrap in new plastic tightly.
Can be refriged for up to 4 weeks.