Try This Salmon Gravlax Recipe

  • Using a pestle and mortar, crush the juniper berries and then all the gin to make a paste.

  • In a separate bowl, mix the salt, sugar, pepper and dill together.

  • Lay out one side of salmon on clingfilm and spread on the gin and juniper paste.

  • Next, sprinkle the salt and sugar mixture over the paste, ensuring it is evenly coated.

  • Please the other side of salmon on top of hte salmon with the cure, like a sandwich, skin side up.

  • Wrap all the salmon well in the clingfilm, do this twice to make it tighter and to avoid any leakage. Place in a container and refrigerate.

  • Turn the salmon gravlax over every day for 3 days. It will be ready on day 4.