I have used the tail sections from a salmon to make this gravlax. You could, of course, use any piece of the fillet from one or both sides of the salmon.
You will need a non-corrosive container for the curing process (because you will be using salt), otherwise you may get a metallic tang to your completed gravlax. A wooden or plastic board on which you can place something heavy to weigh the salmon down during the curing process is essential. Alternatively, an alfoil-covered brick will work.
Cure for the salmon
1\4 cup sugar
3 tablespoons salt
1 teaspoon freshly ground black pepper
3 tablespoons vodka
2 handfuls of chopped fresh dill
The ingredients needed to cure the salmon fillets in the recipe for gravlax: sugar, salt, pepper, vodka and dill.
Combine the sugar, salt and pepper in a bowl. Rub the vodka evenly over the salmon flesh and sprinkle the mixture evenly over the fillet. Finish with a handful of finely chopped fresh dill over the top and place the fillet, skin side down, into a large non-corrosive dish.
Place the second salmon fillet (skin side up), flesh to flesh with the first fillet.
Place some plastic wrap loosely over the fillets to protect them from the board (or bricks).
Place a board (or alfoil covered bricks) over the salmon fillets to weigh them down. Weigh the board down with some heavy filled jars or tins. Place the salmon in the fridge. After 24 hours completely turn the fish over so the skin sides are still outermost. Replace the weights and leave the salmon for another 24 hours in the fridge.
Using a stiff pastry brush or some paper towel, remove any dill and curing mixture from the surface of the salmon. Then sprinkle the remaining finely chopped dill on the flesh sides of the salmon fillets. Place the fillets side by side in a container and refrigerate until ready to eat.
Gravlax served with traditional accompaniments. Spread cream cheese over toasted bread or bagels; add a generous serve of gravlax and capers and then top with some finely sliced onion rings.
I like to use the salmon tail fillet for gravlax. Trim the edges of the flesh and remove any bones from the fillets.Reads: 1924