Recipe

Dill and gin gravlax

Apr 30, 2011 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 12
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Ingredients

Dill and gin gravlax
  • 1/2 cup (150g) rock salt
  • 1/2 cup (110g) white (granulated) sugar
  • 2/3 cup coarsely chopped fresh dill
  • 2 teaspoon finely grated lime rind
  • 2 teaspoon white peppercorns, crushed
  • 1 tablespoon juniper berries, crushed
  • 1/3 cup (80ml) gin
  • 750 gram (1½-pound) piece salmon fillet (centre-cut), skin on, bones removed
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • crème fraîche and toasted croûtons, or crackers, to serve
Herb salad
  • 2 punnet micro herbs, trimmed
  • 1/4 cup fresh dill sprigs

Method

Dill and gin gravlax
  • 1
    Combine salt, sugar, dill, rind, pepper, berries and gin in a medium bowl. Spread half the gin mixture over the base of a shallow 20cm x 28cm (8-inch x 11¼-inch) ceramic or glass dish. Place salmon, skin-side down, over mixture. Top with remaining gin mixture.
  • 2
    Cover with plastic wrap. Place another dish on top of fish, weigh down with cans of food. Refrigerate 24 hours (see tips), turning salmon every 12 hours.
  • 3
    Remove salmon from the dish; discard gin mixture, scraping away any loose topping. Pat salmon with a paper towel.
  • 4
    Just before serving, make herb salad; combine herbs in a small bowl.
  • 5
    Holding a sharp knife at a 45° angle, slice the salmon as thinly as possible across the grain. Place pieces on a large platter.
  • 6
    Drizzle with combined juice and oil just before serving; top with herb salad. Accompany with croûtons and crème fraîche.

Notes

The fish can be refrigerated for up to 36 hours. You can substitute the gin with vodka or omit the alcohol completely. Micro herbs are small punnets of baby herbs or cress and can be found at good greengrocers, growers markets and some of the larger supermarkets; substitute with small picked leaves from regular bunches of herbs.

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