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Nutrition Facts
Serving Size 1 (306g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon black peppercorns juniper berries
Calories 426
Calories from Fat 77		(18%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 5704mg		237%
Potassium 811mg		23%
Total Carbohydrate 21.3g		7%
	Dietary Fiber 0.0g	0%
	Sugars 21.2g
Protein 49.9g		99%
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Gin and Juniper Cured Salmon - Scandinavian Gravlax

Recipe #235050 | 2 days | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Jun 15, 2007

This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.

SERVES 4 -6 (change servings and units)

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

Directions

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.