Gin And Juniper Cured Salmon - Scandinavian Gravlax

Name: Gin And Juniper Cured Salmon - Scandinavian Gravlax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Mustard Sauce; mayonnaise; whole grain mustard; sugar; fresh dill

Servings: persons

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
Mustard Sauce
mayonnaise
whole grain mustard
sugar
fresh dill

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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg fresh salmon, tail, 2 ounces maldon crystal salt, 3 ounces granulated sugar, 1 tablespoon coarsely ground black peppercorns, and more.

Yes, Gin And Juniper Cured Salmon - Scandinavian Gravlax falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!