JUNIPER-AND-GIN GRAVLAX
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
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.
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Yamin Yamin
y-y@yahoo.comI've never had gravlax before, but I'm definitely a fan now.
Joshua Byrd
b-j@hotmail.frThe gravlax was a hit at my holiday party. Everyone raved about it.
Roshan Tanha
roshan@yahoo.comThis recipe is a bit time-consuming, but it's worth the wait. The gravlax is absolutely delicious.
dilkabadsha Ali
alid@hotmail.comMy gravlax didn't turn out as well as I had hoped. I think I used too much salt.
Sardar zarar Chaudhary
z_sardar@yahoo.comI'm allergic to gin, so I used vodka instead. It still turned out great!
Beauty Beauty
b-b@hotmail.comI made this for a brunch party and everyone loved it. It was a great way to start the day.
ZEBEDEE Kongoru
kongoru_z@gmail.comThis recipe is a keeper! The gravlax was moist and flavorful, and it paired perfectly with the lemon-dill sauce.
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f61@aol.comI didn't have any juniper berries, so I used rosemary instead. It turned out great!
Felicia Thomas
f_thomas80@yahoo.comThe gravlax was a bit too salty for my taste, but overall it was a good recipe.
Md Mubarak Sheikh
md-m@hotmail.comThis was my first time making gravlax, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were incredible.
Mr Clever b
b-m@gmail.comI love making this gravlax because it's so easy to do. I just throw everything in a bag and let it sit in the fridge for a few days.
Udani Nisansala
unisansala@aol.comThe flavors in this gravlax are so complex and delicious. The juniper and gin really shine through.
Nobody Nobody
nobody.nobody9@hotmail.comI've made this juniper and gin gravlax several times now, and it's always a hit. It's the perfect appetizer for a party or special occasion.
samson alice
a.samson98@gmail.comThis gravlax turned out amazing! My friends and family devoured it in no time.