Gingravad Lax (Gin Cured Salmon)

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Gingravad Lax (Gin Cured Salmon)

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Ingredients

1.2 kg/ 2½ lb salmon fillet n 2 pieces, with skin on
2 tbsp white peppercorns
2 tsp juniper berries
60 g/ 4 tbsp coarse sea salt (kosher salt)
10 g/ 2 tsp light muscovado sugar
30 g/ 2 tbsp caster sugar superfine
25 g/ 4 tbsp dill roughly chopped including stalks
3 tbsp Gin
  • Medium

Ingredients

Directions

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Gravad lax (cured salmon) is a smörgåsbord (buffet table) classic. It is normally cured with salt and sugar and flavored with dill and white pepper. But here we have also added some gin and juniper, a popular twist in Sweden at Christmas to give the salmon a slightly more sophisticated taste.

How to Make Gingravad Lax:

  1. Run your fingers over the salmon to feel for any tiny pin bones. Remove any you find with tweezers.
  2. Coarsely crush the peppercorns and juniper berries using a pestle and mortar.
  3. Make your curing mixture by mixing together the salt, sugars, crushed pepper, and juniper berries.
  4. Take a piece of plastic wrap large enough to take both pieces of salmon.
  5. Spread a little of the dill and some of the curing mixture on the clingfilm.
  6. Place the salmon fillets skin side down on top of it.
  7. Rub the rest of the curing mixture over the surface of each fillet, pour the gin over and then add the remaining dill.
  8. Bring the two pieces together to create a sandwich, with the skin on the outside.
  9. Wrap up well with the plastic wrap, place in a freezer bag, excluding as much air as possible, and then tie the bag.
  10. Place in a dish, top with a weight (such as a smaller baking dish or plate with cans of beans on top) and leave to cure in the fridge for 48 hours, turning every 12 hours or so.
  11. Unwrap the fish, scrape off the dill and discard it.
  12. Rinse the salmon quickly under cold running water.
  13. Transfer to a fresh plastic bag and return it to the fridge for a further 24 hours to allow the cure to even out.
  14. Slice with a very sharp knife, either vertically in 5 mm (¼”) thick slices or at angle in large thin slices. Use within 2 or 3 days or freeze.


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