Dill and Juniper Cured Salmon Gravlax
Serve with horseradish, crème fraiche, pickles and chutneys.
Salmon gravlax is super easy and adds a touch of class to your nibbles or added to a salad or just sliced and eaten as is!
This is based on a 500g piece of fresh Salmon - pin boned with skin on.
Ingredients
Dill and Juniper Cure
- 1/2 cup sugar
- 1/2 cup sea salt
- 1 Tbsp dried juniper berries
- 1 tsp white peppercorns crushed
- 1 bunch of fresh dill - separated into stalks and fronds. (Finely slice the stalks and keep the fronds for after its cured).
Method
- Mix the cure together and spread over the salmon flesh.
- Cover with cling film and put in fridge.
- 12 hours for light cure, 24-36 for medium - our favourite and 48-60 hours for hard cure.
- Wash salt cure off under a tap - pat dry.
- Slice finely and serve with horseradish, crème fraiche, pickles and chutneys.
