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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Nontobeko Mbali
mbali25@yahoo.comI would not recommend this recipe.
Maleek Rakeed
m_r7@gmail.comI'm not sure what went wrong, but the gravlax was a disappointment.
Sultan Qureshi
q@hotmail.frI followed the recipe exactly, but the gravlax didn't turn out as expected.
Imma Spoon
imma_spoon@gmail.comThe gravlax was a bit dry.
Courage Oz
oz_c@hotmail.comI found the gin flavor to be a bit overpowering.
rylee welk
ryleewelk@gmail.comThis gravlax is a bit too salty for my taste.
Suresh Rana
r-suresh@gmail.comI've never been a fan of gravlax, but this recipe changed my mind. It's so good!
Arslan Khattak
arslan-k77@aol.comThis is a great recipe for a light and refreshing appetizer. It's perfect for a summer party.
Aktary Shabani
a-s@aol.comI love the way the gin and juniper infuse the salmon with flavor. It's really unique and delicious.
Shahibul islam
shahibulislam@yahoo.comThis gravlax is so delicious and easy to make. I've already made it twice and I'm sure I'll be making it again soon.
Gbangbalasa Sunday
gbangbalasas@hotmail.comI've never made gravlax before, but this recipe made it so easy. It turned out perfectly and I'm so glad I tried it.
Indagere man
mi@hotmail.comI made this for a party and it was a huge hit. Everyone loved it!
Fat Ball
fat.b@gmail.comThis is the best gravlax I've ever had. The flavors are perfectly balanced and the texture is amazing.
Laura Hack
hlaura@hotmail.comI love the addition of gin and juniper to this classic recipe. It gives the gravlax a really unique and delicious flavor.
Gm Shifat
s-g@gmail.comThis is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Santosh Sapkota
s99@hotmail.comI was hesitant to try this recipe because I'm not a big fan of gin. But I'm so glad I did! The gin flavor is subtle and really complements the salmon.
dark inside
i.d75@yahoo.comI've made gravlax many times before, but this recipe is by far the best. The gin and juniper really make a difference. Thanks for sharing!
Victor Aniagu
aniagu.victor@yahoo.comThis gravlax is amazing! The gin and juniper give it a unique and delicious flavor. I highly recommend it!