Salmon Gravlax with Gin

Name: Salmon Gravlax with Gin
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 2 x 1kg centre-cut pieces salmon, skin on, pin-bones removed; 400g coarse sea salt; 100g light muscovado sugar; 150g granulated sugar; 1 tbsp dill seeds; 1 tbsp coriander seeds; 1 tbsp cracked black pepper; 2 limes, zest only; 100ml gin; 150g fresh dill, roughly chopped; 2 tbs mild Swedish mustard; 1 tsp Dijon mustard; 2 tbs sugar; 1½ tbs red wine vinegar; salt, white pepper; 200 ml (1 cup) oil; chopped dill

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12 servings

Simple but luxurious, gravlax is a dish that benefits from the highest-quality, freshest ingredients you can find.

The first time I made this, I had two massive salmon in the freezer that were unexpectedly defrosted. I needed a way to prepare the salmon that would keep, this was the method that came to the rescue. I've been hooked ever since.

The slow curing process transforms the fish into a luxurious centrepiece, while the tangy, herb-laced dressing adds brightness and balance.

Note, you need to add 2-3 days minimum to the prep time to allow for curing the salmon.

Tags:

Scandanavian Fish Snacks & Starters Tapas Salmon

Ingredients

For the gravlax

2 x 1kg centre-cut pieces salmon, skin on, pin-bones removed
400g coarse sea salt
100g light muscovado sugar
150g granulated sugar
1 tbsp dill seeds
1 tbsp coriander seeds
1 tbsp cracked black pepper
2 limes, zest only
100ml gin
150g fresh dill, roughly chopped

For the sauce:

2 tbs mild Swedish mustard
1 tsp Dijon mustard
2 tbs sugar
1½ tbs red wine vinegar
salt, white pepper
200 ml (1 cup) oil
chopped dill

Method

For the gravlax

Run your fingers across the top of the salmon fillets, removing any bones you find. Make a few cuts in the skin so the marinade will penetrate from below.
In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined.
Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.
Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it.
Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).
Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales and let it marinate at room temperature for 2–4 hours.
Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible.

For the sauce

Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream.
When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.

To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad.