Gravlax

45g (1-1/2 oz) sugar

60g (2 oz) brown sugar

60g (2oz) coarse sea salt

6 to 8 juniper berries

ground black pepper

1 teaspoon fennel seeds

2 tablespoons gin

600-700g piece of salmon fillet, skin on, pin bones removed


In a small bowl, mix together the sugar, brown sugar and salt, combining well.


Lay a large sheet of tinfoil (at least twice the length of the piece of salmon) on your kitchen bench, and sprinkle half the sugar/salt mixture over the centre of the foil.  Place the salmon on top of the sugar/salt mixture, and cover the fish completely with the remaining mixture.  Sprinkle juniper berries, ground pepper and fennel seeds over the top, and drizzle over the gin.


Wrap the tinfoil closely around the fish and seal all edges well.


Place the package in a dish, just big enough to hold it, and weight it down.  Refrigerate for two to three days, turning it over each day.


Fish will be ready when it feels firm to touch.


Slice thinly and serve with buckwheat blini, bagels, in salads, as an addition to an appetiser platter, atop galettes, or even tossed through pasta.

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