- Place one piece of salmon, skin-side down, in a glass dish. Arrange dill evenly over top. Drizzle with vodka. Mix salt, sugar and peppercorns in a bowl; sprinkle evenly over the dill.
- Top with the other piece of salmon, placing it skin-side up and fitting it on top so the two stacked pieces of fish lay flat. Cover with plastic wrap, and then foil. Set a small board on the salmon and weight it with something about 5 pounds; cans of food work well. Marinate salmon in the fridge for 48 to 72 hours. (The longer the salmon is cured, the more “cooked” it becomes.) Turn the adjoined salmon pieces over and baste with accumulated juices every 12 hours.
- To serve, make the sauce by combining mustard, sour cream, mayonnaise, chopped dill and honey in a bowl. Remove the fish from the marinade, scrape away the flavourings, and pat the fish dry. Slice the fish at a 45-degree angle into very thin slices (see Note). Gravlax makes a delicious appetizer or sandwich when served on rye bread and topped with the mustard sauce, red onion and capers.
Note: Gravlax will be firmer and easier to cut if you pop it into the freezer about 30 minutes before slicing. Any leftover gravlax can be frozen for another time.