1. Remove any bones from the salmon tail. Slice the salmon in half lengthways, so you have two equally sized pieces that are still joined along the back. Place on a board with the skin facing down.
2. Mix the salt, sugar, peppercorns and juniper berries with the gin.
3. Place the gin curing mixture equally on each half of the salmon, rubbing it well into the flesh.
4. Now sprinkle the finely chopped dill onto the cure before sandwiching the two pieces together, with the skin on the outside.
5. Wrap tightly in Clingfilm and place the package on a plate. Put another plate on the top and weigh it down with a couple of tins of baked beans or similar. Place in the fridge for two days, turning every twelve hours.
6. Unwrap, rinse with cold water and pat dry with kitchen roll or a clean tea towel.
7. Slice very thinly. Serve with brown bread and gravlaxsås, a traditional Swedish mustard sauce, made by simply whisking all the ingredients together until you have an emulsion.
Cheap gin works just as well as the good stuff, and you can make a very nice sauce by simply mixing 100g of mayonnaise with one tablespoon of Dijon mustard and a teaspoon of sugar. Add salt and pepper to taste.
Visit our salmon recipes section for more recipe ideas