Name: Cured Salmon with Gravlax and Rye Bread
Cuisine: Scandanavian
Ingredients: 1kg side of fresh salmon, filleted, skin on, pin boned; For the cure; 150g granulated sugar; 200g coarse sea salt; 1 big bunch of dill, cleaned and chopped; A large shot of vodka (150ml); A few crushed juniper berries, black and pink peppercorns; Finely grated zest of 1 lemon; For the Rye Bread; 350g rye flour; 650g strong white bread flour; 25g salt; 30g caraway seeds; 15g fresh yeast; 750ml water