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)
5 juniper berries
20ml grated lemon zest
200ml finely chopped fresh dill
Extra chopped fresh dill and dill sprigs for serving.
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.
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