Gin and Tonic Gravlax

Name: Gin-Tonic-Gravlax
Total time: 36 h
Ingredients: 55 g Grobes Meersalz; 30 g Feiner Zucker; 30 ml Gin (London Dry); 8 g Wacholderbeeren, zerstoßen; 5 g Zitronenabrieb; 5 g Limettenabrieb; 30 g Frischer Dill

MarinadeFishCold SmokingMedium36-48 hrsNo cooking – Cold curingNo smoking – CuringNo smoke

This modern gravlax takes inspiration from the popular gin and tonic cocktail, lending the salmon a fresh, botanical note through juniper, citrus zest and high-quality gin. The combination of classic curing method and gin aromatics produces a contemporary result with elegant flavour complexity. Ideal for those who wish to unite tradition and modernity on the plate.

Ingredients(for 1 kg)

Coarse sea salt55 g

Fine sugar30 g

Gin (London Dry)30 ml

Juniper berries, crushed8 g

Lemon zest5 g

Lime zest5 g

Fresh dill30 g

Instructions

Preparation

15 minutes

Remove bones from the salmon and pat dry. Coarsely crush juniper berries in a mortar. Zest the lemon and lime. Finely chop the dill. Thoroughly combine salt, sugar, juniper, citrus zest and dill.

Applying the Gin

5 minutes

Drizzle the gin evenly over the flesh side of the salmon fillet and allow to absorb briefly. Immediately afterwards apply the curing mixture to both sides – more generously on the flesh side than the skin side.

Curing

36–48 hours

Wrap the salmon tightly in two layers of cling film, place in a dish and weigh down. Cure in the refrigerator at 2–4 °C. Turn after 18 hours and distribute the brine over the salmon.

Finishing

10 minutes

Rinse off the curing mixture, pat dry, and slice wafer-thin with a diagonal cut. Garnish with lime slices and fresh dill sprigs and serve on toasted rye rolls.

Pro Tip

Choose a gin with pronounced botanical notes (e.g. with coriander, angelica or citrus emphasis). However, too much gin can overwhelm the fish – do not exceed the stated quantity.

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