Best 2 Juniper And Gin Gravlax Recipes

Tantalize your taste buds with our exquisite Juniper and Gin Gravlax recipe, an exceptional dish that artfully combines the distinctive flavors of juniper berries and gin. Experience the harmonious blend of zesty citrus, earthy juniper, and aromatic gin, as they infuse into the delicate salmon, creating a symphony of flavors that will leave you craving more. Delight your senses with our carefully curated collection of complementary recipes, designed to elevate your gravlax experience to new heights. Discover the perfect accompaniments, from a refreshing Gin and Tonic Sauce to a zesty Mustard Dill Sauce, each adding its own unique touch to the gravlax. Indulge in the delightful crunch of Pickled Cucumber Salad, the tangy zest of Lemon Caper Dressing, and the creamy decadence of Avocado Mousse, all working together to create a culinary masterpiece.

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JUNIPER-AND-GIN GRAVLAX

Juniper-and-Gin Gravlax image

Curing your own salmon is worth the effort. This Swedish-inspired version calls for marinating the fish with citrus zest, juniper berries, dill, and gin. You'll be proud to serve this homemade treat as an appetizer at your next dinner party.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time P3DT45m

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick's
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Meyer-Lemon Relish, for serving
Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving

Steps:

Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.

GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX

Gin and Juniper Cured Salmon - Scandinavian Gravlax image

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.

Provided by French Tart

Categories Lunch/Snacks

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

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
mayonnaise
whole grain mustard
sugar
fresh dill

Steps:

Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
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.
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.
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.

Tips:

Use a very sharp knife to thinly slice the salmon. This will help the brine penetrate the fish more evenly and result in a more flavorful gravlax.
Don't be afraid to experiment with different herbs and spices in your brine. Common additions include dill, fennel, coriander, and citrus zest.
Be sure to use a heavy weight to press the salmon down in the brine. This will help to ensure that the fish is evenly cured.
Allow the salmon to cure in the refrigerator for at least 24 hours before serving. The longer the salmon cures, the more flavorful it will be.
Serve the gravlax with your favorite accompaniments, such as blinis, crackers, or rye bread. You can also add a dollop of crème fraîche or sour cream.

Conclusion:

Juniper and gin gravlax is a delicious and easy-to-make appetizer that is perfect for any occasion. With its unique flavor and texture, this dish is sure to impress your guests. So next time you're looking for a special treat, give juniper and gin gravlax a try.