SALMON GRAVLAX
Serves 12
Preparation time : 15 minutes
Ingredients
- 300 g (10 oz) salmon fillet center, boned and trimmed
- 250 ml (1 cup) coarse salt
- 250 ml (1 cup) sugar
- 10 pink peppercorns, crushed
- 1 star anise, crushed
- 5 ml (1 tsp.) fennel seeds
- 30 ml (2 tbsp.) gin
- 10 juniper berries, crushed
- 1 bunch dill, leaves removed and chopped
- 2 lemons, zest
- 2 limes, zest
Preparation
- In a bowl, mix salt, sugar, pepper, star anise, fennel seeds, gin, juniper berries, dill and zest. It's important to mix well. Set aside.
- Place a large sheet of plastic wrap on the work surface, layer with half the prepared spice mix, place the salmon on top and cover with the rest of the spice mix.
- Wrap the salmon in the plastic wrap,
- Refrigerate for at least 12 hours.
- Rinse the salmon in cold water to remove the spice mixture, pat dry and pat dry with a cloth. Leave uncovered in the fridge for 24 hours.
- Using a knife, cut into thin slices.
PS: You can add beet juice or other juices to give the salmon more color.
