Gin & Tonic Gravlax

Name: Gravlax Gin-Tonic
Total time: 36 h
Ingredients: 38 g Fleur de Sel; 25 g Weißer Zucker; 40 ml London Dry Gin; 8 g Wacholderbeeren, zerstoßen; 5 g Koriandersamen, zerstoßen; 8 g Limetten- und Zitronenabrieb gemischt; 20 g Frischer Dill

MarinadeFishCold SmokingMedium36-48 hrsNo core temperature (cold curing)None (cold curing)No smoke

A modern and creative gravlax inspired by the classic gin and tonic cocktail. Juniper, coriander seeds, citrus zest, and high-quality gin give the salmon an aromatic, subtly botanical profile. Perfect for cocktail parties or as an elegant starter.

Ingredients(for 1 kg)

Fleur de sel38 g

White sugar25 g

London Dry Gin40 ml

Juniper berries, crushed8 g

Coriander seeds, crushed5 g

Mixed lime and lemon zest8 g

Fresh dill20 g

Instructions

Preparing the spice mixture

15 minutes

Coarsely crush juniper berries and coriander seeds in a mortar. Mix with salt, sugar, citrus zest, and freshly chopped dill. Stir in the gin until a moist paste forms.

Curing the salmon

36-48 hours

Debone the salmon and spread the paste evenly on both sides. Wrap tightly in cling film, weigh down, and store in the refrigerator at 2-4 °C. Turn every 12 hours.

Finishing

10 minutes

Remove the foil, scrape off the cure, and pat the salmon dry with kitchen paper. Cut into thin diagonal strips and serve with crème fraîche and fresh dill.

Pro Tip

Use a high-quality London Dry Gin with pronounced botanical notes – this makes a decisive difference to the flavor. Do not cure for too long, as the gin makes the flesh very tender and soft.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free