Gin-Infused Juniper Salmon Gravlax
Experience the sophisticated and refreshing taste of Gin-Infused Juniper Salmon Gravlax, a delightful twist on the classic Scandinavian dish. This recipe features fresh salmon cured with a blend of Maldon sea salt, granulated sugar, and coarsely ground black pepper, enhanced by the aromatic notes of gin and crushed juniper berries. The addition of fresh dill brings a touch of herbaceous brightness to this luxurious appetizer. Serve it thinly sliced on hearty rye bread, complemented by a creamy and tangy sauce made from equal parts mayonnaise and whole grain mustard with a hint of sweetness, perfect for a light lunch or elegant snack.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Fresh salmon, tail
1 kg (Boned and filleted)
Maldon Crystal Salt
2 ounces (Coarse salt)
Granulated sugar
3 ounces (Standard granulated sugar)
Coarsely ground black peppercorns
1 tablespoon (Coarsely ground)
Gin
6 tablespoons (Any quality gin)
Crushed juniper berries
2 teaspoons (Crushed)
Fresh dill
2 tablespoons (Roughly chopped)
Mayonnaise
to taste (For serving)
Whole grain mustard
to taste (For serving)
Sugar
to taste (For the sauce)
Fresh dill
to taste (For the sauce garnish)
Instructions
1
Remove the pin bones from the salmon fillet using fish tweezers, ensuring a smooth texture for slicing.
2
Prepare the curing mixture by combining Maldon Crystal Salt, granulated sugar, coarsely ground black peppercorns, crushed juniper berries, and gin in a bowl, mixing well until fully blended.
3
On a clean cutting board, lay the salmon skin-side down. Evenly distribute half of the curing mixture over the flesh of each fillet, pressing the mixture firmly into the salmon.
4
Sprinkle the chopped fresh dill generously over the curing mixture on both fillets, ensuring even coverage.
5
Stack one fillet on top of the other, making sure the dill layer remains in the center and the skin sides are on the outside, creating a plush salmon sandwich.
6
Wrap the assembled fillet tightly in Clingfilm and place it in a shallow dish. Cover with a plate and place a heavy weight (like a tin) on top to press the salmon.
7
Refrigerate the wrapped salmon for 24 to 48 hours, turning the gravlax twice during the curing process for even infusion of flavors.
8
Once cured, carefully unwrap the gravlax. Using a sharp knife, slice the salmon thinly at an angle for an elegant presentation.
9
Serve the gravlax with slices of rye bread and a sauce prepared by mixing equal parts mayonnaise and whole grain mustard, sweetened slightly with sugar and garnished with chopped dill.
Nutrition Information
10g
Fat
7g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gin-Infused Juniper Salmon Gravlax?
It is a sophisticated Scandinavian-inspired dish featuring fresh salmon cured with a blend of gin, crushed juniper berries, Maldon sea salt, sugar, and dill.
What cut of salmon is recommended for this recipe?
The recipe calls for 1 kg of fresh salmon tail that has been boned and filleted.
How much gin should I use in the cure?
You should use 6 tablespoons of any quality gin for the curing mixture.
What is the purpose of using juniper berries?
Crushed juniper berries provide aromatic notes that give the gravlax a unique botanical flavor profile.
How long does the salmon need to cure?
The salmon should be refrigerated and cured for 24 to 48 hours.
What type of salt is best for this recipe?
The recipe specifically recommends using 2 ounces of Maldon Crystal Salt.
Do I need to remove the pin bones?
Yes, use fish tweezers to remove pin bones to ensure a smooth texture for slicing.
How should the salmon fillets be stacked during curing?
Stack one fillet on top of the other with the dill layer in the center and the skin sides on the outside.
Why do I need to place a weight on the salmon?
Placing a heavy weight on top of the salmon helps press the fillets together and ensures an even infusion of the cure.
How many times should I turn the salmon while it cures?
You should turn the gravlax twice during the 24 to 48-hour curing process.
What is the best way to slice the cured salmon?
Use a sharp knife to slice the salmon thinly at an angle for an elegant presentation.
How do I make the sauce for the gravlax?
Mix equal parts mayonnaise and whole grain mustard, then add a hint of sugar and garnish with chopped dill.
What type of bread is traditionally served with this dish?
It is recommended to serve the gravlax on slices of hearty rye bread.
How many calories are in a serving of this gravlax?
Each serving contains approximately 200 calories.
What is the protein content of this recipe?
This dish provides 25g of protein per serving.
How much fat is in one serving?
There are 10g of fat per serving of this Gin-Infused Salmon Gravlax.
What are the carbohydrate and sugar counts?
There are 7g of carbohydrates per serving; specific sugar counts for the final dish are not specified but granulated sugar is used in the cure.
Can I use any type of mustard for the sauce?
The recipe calls for whole grain mustard to provide a specific texture and tangy flavor.
How much sugar is used in the curing mixture?
The cure requires 3 ounces of granulated sugar.
How should the juniper berries be prepared?
They should be crushed before being added to the curing mixture.
How much dill is needed for the cure itself?
You will need 2 tablespoons of roughly chopped fresh dill for the internal layer.
What kind of pepper should I use?
The recipe uses 1 tablespoon of coarsely ground black peppercorns.
Is the salmon cured with the skin on or off?
The salmon is cured with the skin on, placed skin-side down initially and kept on the outside of the 'sandwich' while pressing.
What is the total number of ingredients in this recipe?
There are 11 ingredients total, including those for the salmon cure and the serving sauce.
Can this be served as a main course?
While it can be a light lunch, it is primarily described as a luxurious appetizer or elegant snack.
What gives the sauce its sweetness?
The sauce is sweetened slightly with a small amount of sugar added to the mustard and mayonnaise base.
What is the primary flavor profile of this gravlax?
The flavor is sophisticated and refreshing, characterized by gin, juniper, and herbaceous dill.
Is fresh dill required for the sauce garnish?
Yes, fresh dill is recommended both in the cure and as a garnish for the final sauce.
How do you prepare the salmon for the cure mixture?
Lay the salmon skin-side down and evenly distribute the curing mixture over the flesh, pressing it in firmly.
What wrapping material should be used for the curing process?
The assembled salmon fillets should be wrapped tightly in Clingfilm.