Gravlax with Gin and Juniper
Tender salmon fillet cured with aromatic gin and fresh juniper berries, resulting in a wonderfully spiced flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
15 Min.Wash salmon fillet, pat dry and remove all pin bones with tweezers. Score the skin lightly with a sharp knife to help the cure penetrate better.
Cure Mix
10 Min.Thoroughly combine sea salt, brown sugar, crushed juniper berries and black pepper. Keep gin separate. Coarsely chop the dill.
Curing
10 Min.Brush salmon fillet with gin, then spread the salt mixture evenly over the flesh side and scatter the dill on top. Wrap the fillet tightly in cling film and place in a baking dish.
Curing Time
48-72 Std.Weight the wrapped fillet with approximately 1-2 kg and refrigerate at 2-4°C for 48-72 hours. Turn every 12 hours.
Finishing
15 Min.Remove salmon from wrap, rinse off cure residue and pat dry. Slice diagonally into paper-thin slices using a long thin knife, and serve immediately or store refrigerated for up to 5 days.
Pro Tip
Lightly toast juniper berries in a dry pan before crushing to activate the essential oils and intensify the aroma.
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