Whiskey Dill Gravlax Tartines

Cure the Gravlax

1. 1In a small bowl, combine sugar, salt, and chopped dill. Mix well.
2. 2Pat the salmon fillet dry with paper towels. Place it skin-side down in a glass dish.
3. 3Pour the whiskey over the salmon. Spread the sugar, salt, and dill mixture evenly over the flesh side of the salmon.
4. 4Cover the dish tightly with plastic wrap. Place a weight on top (like another dish or cans of food) to press the salmon.
5. 5Refrigerate for at least 48 hours, flipping the salmon every 12 hours and spooning any accumulated liquid back over it.

Make the Spread

1. 1In a medium bowl, combine the cream cheese, finely chopped dill, lemon zest, and lemon juice. Mix until smooth and well combined.

Assemble the Tartines

1. 1Toast the slices of rye bread until lightly golden and crisp. Let them cool slightly.
2. 2Remove the gravlax from the curing mixture. Scrape off excess dill and cure. Rinse gently under cold water and pat dry.
3. 3Thinly slice the gravlax against the grain. Discard the skin.
4. 4Spread a generous layer of the lemon-dill cream cheese mixture onto each slice of toasted rye bread.
5. 5Arrange a few slices of gravlax on top of the cream cheese spread.
6. 6Garnish with a sprig of fresh dill, if desired, and serve immediately.