Gin And Juniper Cured Salmon - Scandinavian Gravlax

Total Time: 48 hrs 10 mins Preparation Time: 10 mins Cook Time: 48 hrs

Ingredients

• Servings: 4
• 1 kg fresh salmon, tail
• 2 ounces maldon crystal salt
• 3 ounces granulated sugar
• 1 tablespoon coarsely ground black peppercorns
• 6 tablespoons gin
• 2 teaspoons crushed juniper berries
• 2 tablespoons fresh dill, roughly chopped
• mayonnaise
• whole grain mustard
• sugar
• fresh dill

Recipe

• 1 remove the bone from the salmon, leaving two triangular fillets with the skin intact.
• 2 to make the curing mixture, mix together the maldon crystal salt, sugar and peppercorns,juniper berries and the gin.
• 3 place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. now cover each fillet with the chopped dill.
• 4 place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. wrap tightly in clingfilm and place on a shallow dish or plate. place a plate over the top and weight with a heavy tin. put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
• 5 unwrap the gravlax and slice thinly serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.