Gin-cured salmon with gravlaxsås

Carlton Boyce / 09 August 2016

Find out how to make your own gin-cured salmon, ideal served with gravlaxsås, a Swedish mustard sauce.

Curing time

2 days



Ingredients

For the gin-cured salmon

  • 1kg of salmon tail with the skin on
  • 50ml gin
  • 60g coarse salt
  • 100g white sugar
  • 3tbs finely chopped dill
  • 1tbs ground black peppercorns
  • 1tbs crushed juniper berries

For the gravlaxsås

  • 100ml mild olive oil
  • 25g chopped dill
  • 1tbs Dijon mustard
  • 1tbs white wine vinegar
  • 1/2 tbs white sugar
  • Pinch of salt
  • Pinch of black pepper

Method

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.

Thrifty tip

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.

Curing the salmon

Visit our salmon recipes section for more recipe ideas

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