Best Juniper And Gin Gravlax Recipes

Juniper-and-Gin Gravlax image

Provided by Martha Stewart

Time P3DT45m

Yield Serves 8 to 10

Number Of Ingredients 10

3/4 cup kosher salt
1/2 cup sugar
3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange
1 tablespoon coarsely ground pepper
2 tablespoons coarsely ground juniper berries
1 cup chopped fresh dill
1/4 cup gin, such as Hendrick's
1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed
Meyer-Lemon Relish, for serving
Salmon roe, crackers or crostini, capers, creme fraiche, shaved fennel, and sliced red onion, for serving

Steps:

Combine salt, sugar, zest, pepper, juniper, and dill in a bowl. Add gin; stir until mixture resembles wet sand.
Rinse salmon and pat dry. Line a baking sheet with plastic; scatter one-third of sugar mixture on it. Lay salmon, skin-side down, on sugar mixture; spread remaining mixture evenly over top. Wrap tightly in the plastic; place a second baking sheet on top and weigh down with canned goods. Refrigerate, flipping fish and pouring off excess liquid every 24 hours, for 3 days. Rinse excess sugar mixture off salmon; pat dry.
Place fish flesh-side down, and slide the tip of a long, sharp knife between flesh and skin at a short end. Using a paper towel to grip, gently pull skin off. Flip fish; thinly slice at a 45-degree angle. Serve with relish, roe, crackers, capers, creme fraiche, fennel, and onion.

Gin and Juniper Cured Salmon - Scandinavian Gravlax image

Provided by French Tart

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 kg fresh salmon, tail
2 ounces maldon crystal salt
3 ounces granulated sugar
1 tablespoon coarsely ground black peppercorns
6 tablespoons gin
2 teaspoons crushed juniper berries
2 tablespoons fresh dill, roughly chopped
mayonnaise
whole grain mustard
sugar
fresh dill

Steps:

Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.