- One side salmon, about 3 1//2 - 4 pounds, skin on, bones removed
- 1 cup sugar
- 1/2 cup kosher salt
- 2 tablespoons vodka
- 1 tablespoon coriander seeds, crushed
- 1 tablespoon freshly ground black pepper
- 2 bunches fresh dill
- Sliced cucumbers, for serving
- Boiled potatoes, for serving
- Horseradish cream cheese, for serving
- Bagels, for serving
- CHAMPAGNE FOR DRINKING
Rinse salmon under cold running water and pat dry with paper towel. Cut salmon into 2 equal halves - there will be a thin tail end and thick stomach end but that is OK . Combine salt and sugar in a small mixing bowl. Arrange salmon on a clean work surface - skin side down - and coat flesh with mixture. Sprinkle both sides with vodka, coriander seeds and fresh pepper. Roughy chop dill - stems and all.
Transfer one side salmon into a dish that is just large enough to hold it. Arrange flesh side up. Scatter all chopped dill over the fillet. Set other half of salmon, flesh side down, over the dill - essentially creating a dill sandwich (fish is bread). Cover the dish with plastic and set another dish or plate on top. Weight down dish (a large ziplock full of loose change works well) and refrigerate for 72 hours - making sure to rotate the fish (top on bottom and bottom on top) about every 24 hours).
When ready to serve - remove fish from refrigerator and scrape off most of the dill and seasoning - the back of a sharp knife works well. Carve into paper thin slices - detaching flesh from skin as you go. Serve with cucumbers, potatoes, cream cheese and bagels. Clean up kitchen before your mom has a chance to.