If you didn’t already know, Scandinavians are experts at curing and preserving fish, and this unusual but delicious recipe by Viking uses aromatic gin and juniper to create a twist on the classic gravlax!
Usually served as an appetizer, it’s the perfect dish to entertain family and friends at a dinner party.
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Yields:
4
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
1 large side of salmon (allow 6-8 oz/175-225 g per person)
6 Tbsp. sea salt flakes
3 oz. (85g) granulated sugar
1 Tbsp. black peppercorns, crushed
2 tsp. juniper berries, crushed
6 Tbsp. dry gin
Handful fresh dill, chopped (plus extra for the sauce)
For the sauce
4 Tbsp. mayonnaise
4 Tbsp. wholegrain mustard
1 tsp. sugar
Chopped fresh dill
Directions
Step 1Rinse the salmon and check for any bones.
Step 2To make the curing liquid, mix the salt, sugar, peppercorns and juniper berries into the gin. Stir in the finely chopped dill.
Step 3Overlap several pieces of plastic wrap onto a baking sheet, allowing enough extra to wrap the salmon. Place the salmon onto the baking sheet, cover in the liquid, then bring up the edges of the plastic wrap to seal in the salmon.
Step 4Place another baking sheet on top of the salmon and weigh down with a couple of heavy tins or chopping boards. Refrigerate for 2-3 days, turning occasionally.
Step 5To serve, slice very thinly at an angle and serve with slices of rye bread and the mustard sauce.
