Gravlax

Instructions

Cut the salmon filet into two equal pieces, or use two filets if you are feeding a crowd. Freeze the fish for at least 4 days at -18°C or colder to kill any parasites.

Thaw the salmon, ideally overnight in the refrigerator. It does not need to be fully thawed before you start curing.

Mix the salt and sugar. Lay the pieces skin side down and rub the mixture over the flesh, then scatter on the juniper berries and pepper and cover everything with dill.

Place one piece on top of the other with the flesh sides together, so the skin faces outward on both. Slide the pair into a plastic bag, add any leftover seasoning, and pour in the gin if you are using it.

Seal the bag and refrigerate it for 4 days, turning it over once or, better, twice a day. The salmon is ready after the 4 days.

If you will not serve it right away, move the salmon to a fresh bag or a jar and discard the salty liquid from the first bag. Left in that liquid, the fish can turn too salty. It keeps for a couple of days.

With a sharp knife, cut thin slices at an angle and pick out any remaining bones as you go. A shallower, wider angle gives larger slices, which look better on the plate.

Serve as a main with potato stew, boiled potatoes and gravlax sauce, or in a salad. As an appetizer, put it on crispbread or toast. Potato stew with a little Dijon mustard goes especially well.