Juniper-and-Vodka-Cured Gravlax

1. 1

   In a small bowl, mix the brown sugar and the granulated sugar with the dill, juniper berries and white pepper.

2. 2

   Coat the salmon with the sugar mixture and drizzle with the vodka.

3. 3

   Sandwich the salmon, flesh to flesh, and wrap in the plastic.

4. 4

   Set a plate on the salmon and weight it down with a heavy can.

5. 5

   Refrigerate for 48 hours.

6. 6

   Line a shallow baking dish with plastic wrap, leaving a 4-inch overhang all around.

7. 7

   Lay the salmon, skin side down, in the baking dish.

8. 8

   Scrape the seasonings off the salmon.

9. 9

   Rinse the fillets under cold running water and pat dry.

10. 10

    Transfer to a cutting board.

11. 11

    Holding a knife horizontally against a fillet, thinly slice the gravlax and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.