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Salmon gravlax


  • 1 kilogram salmon fillet, pin bones removed, skin on
  • 1/2 cup (120 milliliters) gin
  • 1 tablespoon (15 milliliters) black peppercorns, crushed
  • 1 tablespoon (15 milliliters) juniper berries, crushed
  • 1 cup (240 milliliters) rock salt
  • 1 cup (240 milliliters) sugar
  • 1 cup (240 milliliters) fresh dill, roughly chopped
  • 1/4 cup (60 milliliters) dill chopped, to garnish


  1. In a bowl combine gin, peppercorns, juniper berries, salt, sugar and dill to make a curing mixture.
  2. Place a layer of plastic wrap in a pan that is large enough and sides high enough to hold the salmon and liquid that develops from the curing process.
  3. Spread half the curing mixture into the pan.
  4. Place salmon on the cure mixture, skin side down. Top with remaining cure mixture.
  5. Top with plastic wrap.
  6. Top with a pan, that is like the pan the salmon is placed in to cure, that will distribute weight evenly over the entire salmon fillet.
  7. Place weights into the pan to put pressure on the salmon fillet.
  8. Refrigerate for 24 hours.
  9. Liquid will develop in the dish.
  10. Unwrap salmon, scrape off cure mixture then rinse, pat dry.
  11. To serve slice thinly on an angle, do not cut through skin.
  12. Sprinkle with 1/4 cup extra dill, to garnish.

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