This recipe from Michael Santoro, chef de cuisine at The Blue Duck Tavern, is really simple to accomplish and impressive to serve. Be sure to go over the flesh of the salmon with your fingers and a pair of tweezers to winkle out any tiny bones. By the way, the difference between "Whisky" and "Whiskey"? The former is the Scottish spelling, the latter the Irish.

Whiskey Cured Salmon Gravlox

1 side of fresh salmon, cleaned, skin on

3 1/4 ounces/100 grams sugar

4 1/4 ounces/125 grams light brown sugar

6 ounces/175 grams kosher salt

4 tablespoons/60 ml whiskey

3/4 ounce/20 g ground black pepper

1 orange, scrubbed and zested

1 lemon, scrubbed and zested

Rub the salmon on both sides with the whiskey.

Mix the remaining ingredients together.

Lay a bed of salt down on top of a baking sheet, place the salmon skin side down on top.  Cover the salmon with the salt/sugar mixture, place a towel over top of the salmon and press with another baking sheet.  Weight the top with 2 large cans of tomatoes.

Rest in the fridge for 2 days for each inch of thickness.

Rinse off the cure.

Slice thin and serve with a salad of apple and celery.