GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX
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
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.
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Farhat Khan
farhatk@hotmail.frI followed the recipe exactly, but my gravlax turned out too salty. I think I'll use less salt next time.
Zain Arifeen
arifeenzain80@gmail.comI'm not a huge fan of gravlax, but this recipe is pretty good. The gin and juniper berries give it a nice flavor.
Zarifa Mohammadi
mohammadizarifa65@hotmail.frThis is the best gravlax I've ever had! The gin and juniper berries really make it special.
Anipe Cripps
canipe@yahoo.comI made this gravlax for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Eunice Hahn
hahn.e@aol.comThis gravlax is so good! I love the way the gin and juniper berries flavor the salmon. It's perfect for a special occasion.
double aa
adouble82@gmail.comI've never had gravlax before, but I'm glad I tried this recipe. It's delicious! The gin and juniper berries give it a really unique flavor.
Ld Jony Ahmed
ld@aol.comThis recipe is easy to follow and the results are amazing. The gravlax is so flavorful and moist. I will definitely be making it again.
Melissa Simmons
simmonsmelissa44@aol.comI love gravlax, and this recipe is one of the best I've tried. The gin and juniper berries give it a really nice flavor.
Jobaer Kan
jkan32@aol.comThis was my first time making gravlax, and it turned out perfectly! I followed the recipe exactly, and it was delicious. I will definitely be making it again.
Sulit CG
sulit-cg62@gmail.comI've made gravlax many times before, but this recipe is by far the best. The gin and juniper berries really take it to the next level.
Griffin Skywinn
g@yahoo.comThis gravlax recipe is a keeper! The gin and juniper berries give it a unique and delicious flavor. I served it with blinis and crème fraîche, and it was a hit with my guests.