Exact proportions for this dish are not essential. Just ensure that the fish has a good coating of the cure mix covering it.
For approximately 500g fish you need
Trimmed salmon fillet, I leave the skin on, but it may be removed, especially if you want an all round cure, or only have a few hours for it to cure
Dill and Gin cure
100ml good quality salt (I used natural rock salt)
100ml sugar
5 juniper berries
20ml grated lemon zest
200ml finely chopped fresh dill
50ml gin
Extra chopped fresh dill and dill sprigs for serving.
To prepare
Grind the Juniper berries in a pestle & mortar or place sugar, salt and berries in a grinder & pulse until the berries are crushed. Add the lemon zest and dill.
Place the salmon, on a sheet of plastic wrap and pack the cure on the surface, ensuring that the skin side is down.
Spread the surface generously with the cure ingredients, sprinkle with gin.
Wrap snugly with plastic, place in a dish with a weight on top. I use a brick wrapped in plastic, but you may use another heavy dish, a couple of full cans etc!
Refrigerate for at least 24 hours. I prefer curing the fish for 3-4 days before using.
When it is ready to use, remove from the plastic and scrape off and discard all the cure ingredients. I rinse the fish in ice water to remove excess salt from the surface.
Optional: Press the fleshy side of salmon in chopped dill.
Rewrap in cling film until you serve it.
To serve, using a sharp knife, cut slices 3-5mm thick.
Traditionally served with a dill and mustard dressing and sliced rye or sourdough bread.
Serving suggestions
Serve thin slices on a bed of lettuce as a salad. I added baby potatoes dressed with sour cream and dill
Place beetroot cured gravlax on top of Beetroot Gaspacho (Recipe) or serve with the chilled soup
Shelf-life- 7 to 10 days
Beetroot Cure
You need
100ml good quality salt (I used natural rock salt)
100ml sugar
200ml finely chopped or grated cooked beetroot (deli prepared beetroot may already have vinegar added, if so, omit the following vinegar)
25ml red wine vinegar
20ml grated orange zest
5ml ground black pepper
Optional: 5-10ml chopped fresh thyme, preferably lemon thyme
Optional: For serving 50ml finely chopped cooked beetroot, 10ml finely chopped red onion, 5ml fresh thyme leaves
To prepare
Mix all the cure ingredients.
Place the salmon, on a sheet of plastic wrap and pack the cure on the surface, ensuring that the skin side is down.
Spread the surface generously with the cure ingredients, sprinkle with gin.
Wrap snugly with plastic, place in a dish with a weight on top. I use a brick wrapped in plastic, but you may use another heavy dish, a couple of full cans etc!
Refrigerate for at least 24 hours. I prefer curing the fish for 3-4 days before using.
When it is ready to use, remove from the plastic and scrape off and discard all the cure ingredients. I rinse the fish in ice water to remove excess salt from the surface.
Optional: Mix the chopped beetroot, onion and thyme & spoon it over the sliced beetroot or over the unsliced piece, if you are presenting it on a platter to be sliced at the table.
