Dill and vodka gravlax

Method

1. Rinse the salmon under cold running water and pat dry with paper towel.
2. Combine the salt, sugars, star anise, ground spices, thyme, dill and orange and lemon zests in a bowl to make the curing mixture.
3. Spread half the curing mixture on a sheet of plastic wrap. Place the fish on top, skin side down.
4. Spread the rest of the curing mixture evenly over the flesh of the fish, massaging it in well.
5. Drizzle the vodka over the salmon and wrap it tightly in the plastic wrap. Place it skin-side down in a large baking dish.
6. Place a flat glass or ceramic dish on top of the salmon and weigh the dish down with a couple of plates or heavy books. Refrigerate for 48 hours.
7. Unwrap the salmon and rinse off all the curing mixture under cold water. Pat the fish dry with paper towel.
8. To serve, cut the salmon diagonally into paper-thin slices.
9. Pile slices of gravlax onto individual buckwheat blinis, top with the herby quark and salmon eggs or caviar, then garnish with the grated egg, microgreens, onion, radish and crispy capers.