Julia's Quick Gravlax

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin)

This is a quick version of the traditional salt-cured gravlax for when you are having over a few friends. Serve it as an appetizer while sampling a few homemade infused vodka before dinner. Your guests will love it.

Serves 6-8 as an hors d'oeuvre

1 lb. fresh salmon fillet, trimmed and boned
2 tsp. kosher salt
1 tsp. sugar
1 Tbls. cognac
1 bunch fresh dill, finely minced
Red onion, finely chopped
Capers, drained
2 Tbls. honey mustard (or a mix of Dijon with honey)
1 Tbls. white vinegar
3 Tbls. walnut or canola oil
Assortment of crispy rye, pumpernickle, wheat or Wasa crackers

Using a large plastic cutting board, slice salmon as thinly as possible until you have about 10 or more slices. (Very Important: slicing salmon thinly is the most important part of this recipe. If slices are too thick, it will not cure quickly and will take more time.) Use a sharp, long, thin-bladed slicing knife, held at a flat angle, and start slicing a few inches from narrow end of fillet. Cut with a back and forth motion and don't worry if slices are small. You do not want really large pieces and even small bits can be arranged on the platter nicely. Slice as much as you can, but do not go through the skin or use any dark flesh that may be next to the skin. Lay the slices flat on the cutting board.

In a small bowl, mix salt and sugar. Sprinkle each slice with a pinch of salt-sugar mixture, but only use about half the mix.

Place cognac in a small bowl and using your fingers, rub a few drops over the surface of each piece of salmon being careful not to overdo it (you do not need to use all of the cognac). When the slices are coated, turn them over and after drying your fingers, season second side with remaining salt-sugar mix, then rub with a little more cognac.

Chop several sprigs of fresh dill to make about 2 Tbls. One by one, arrange salmon slices flat in an overlapping pattern on a platter or plate. Sprinkle with dill. Cover tightly with plastic wrap. Place in refrigerator for about 5-6 hours.

To serve, place salmon on a nice platter and scatter with chopped red onion, capers and more fresh dill. Make a mustard sauce by combining honey mustard, white vinegar and walnut or canola oil. Place sauce in a small bowl and serve next to salmon with an assortment of crackers.