Cured Salmon Gravlax with Gin & Dill
Servings
8
servingsPrep time
15
minutesResting time
30-36
hoursHere’s an easy way to prepare your own cured salmon gravlax at home! This cured salmon gravlax with gin & dill is beautiful, delicious and it’s the perfect party food!
Ingredients
500g-600g of fresh salmon without skin
2 tbsp of coriander seeds
⅓ cup of sugar
⅓ cup of coarse salt
2 tbsp of gin
1 handful of fresh dill (approx. ¼ cup)
Instructions
- With a mortar and pestle, roughly crush coriander seeds. If you do not have mortar and pestle, simply use the back of a knife and press firmly. Mix the crushed coriander seeds with salt and sugar.
- Remove any excess of water from the salmon with paper towels. On a working surface, place 2 cellophane papers, one vertically and the other one horizontally. It will help you to wrap the salmon to keep it in the fridge.
- Add half of the salt/sugar mixture and spread evenly, making sure the surface is the same size as your salmon. Add your salmon on top of it. Add gin directly on the salmon. Dispose the remaining salt/sugar mixture on top of the salmon and spread evenly. Top it with fresh dill.
- Fold the cellophane papers on top of the salmon and place the salmon in a rectangle dish. Place another plate or pan on top of the salmon and add some heavy objects on top, to press the salmon (such as chickpeas can or skillet).
- Place it in the fridge for 30-36 hours.
- Remove from the fridge. Unwrap salmon, scrape off salt then rinse with water. Pat dry.
- Finely slice the salmon with a sharp knife at a 45 degrees angle.
- Serve it on top of some blinis with sour cream.
