Try This Salmon Gravlax Recipe
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Using a pestle and mortar, crush the juniper berries and then all the gin to make a paste.
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In a separate bowl, mix the salt, sugar, pepper and dill together.
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Lay out one side of salmon on clingfilm and spread on the gin and juniper paste.
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Next, sprinkle the salt and sugar mixture over the paste, ensuring it is evenly coated.
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Please the other side of salmon on top of hte salmon with the cure, like a sandwich, skin side up.
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Wrap all the salmon well in the clingfilm, do this twice to make it tighter and to avoid any leakage. Place in a container and refrigerate.
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Turn the salmon gravlax over every day for 3 days. It will be ready on day 4.