Gin and Juniper Cured Salmon

Gravlax

Prep Time: 10 Cook Time: 0 hours Servings: 4 Source:

Ingredients

1 large side of salmon (allow 6-8 oz/175-225 g per person)

6 tbsp. sea salt flakes

3 oz. (85g) granulated sugar

1 tbsp. black peppercorns, crushed

2 tsp. juniper berries, crushed

6 tbsp. dry gin

Handful fresh dill, chopped (plus extra for the sauce)

For the sauce:

4 tbsp. mayonnaise

4 tbsp. wholegrain mustard

1 tsp. sugar

Chopped fresh dill

Directions

Rinse the salmon and check for any bones.

To make the curing liquid, mix the salt, sugar, peppercorns and juniper berries into the gin. Stir in the finely chopped dill.

Overlap several pieces of plastic wrap onto a baking sheet, allowing enough extra to wrap the salmon. Place the salmon onto the baking sheet, cover in the liquid, then bring up the edges of the plastic wrap to seal in the salmon.

Place another baking sheet on top of the salmon and weigh down with a couple of heavy tins or chopping boards. Refrigerate for 2-3 days, turning occasionally.

To serve, slice very thinly at an angle and serve with slices of rye bread and the mustard sauce.