Gin and Honey-Cured Salmon Gravlax

Gin and Honey-Cured Salmon Gravlax

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  • Preparation 20 min
  • Marinating 36 h
  • Servings 16
Featured in RICARDO Magazine WINTER 2017 (p. 75)
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Gravlax

    • 2 tbsp (30 ml) gin
    • 2 tbsp (30 ml) whole-grain mustard
    • 2 tbsp (30 ml) honey
    • 1/2 cup (100 g) coarse salt
    • 1/2 cup (105 g) sugar
    • 1/4 cup (10 g) fresh dill, finely chopped
    • 1 tsp juniper berries, crushed
    • 1 salmon fillet, with the skin, about 2 1/2 lb (1.1 kg)

  • Gin and Honey Glaze

    • 1 tbsp (15 ml) gin
    • 1 tbsp (15 ml) honey
    • 2 tbsp fresh dill, finely chopped

  • Sour Cream

    • 1/2 cup (125 ml) sour cream
    • 1 tsp (5 ml) honey
    • 1 tsp (5 ml) whole-grain mustard

Preparation

  • Gravlax

  • Gin and Honey Glaze

  • Sour Cream

Note from Ricardo

For perfect gravlax slices, run the knife blade in warm water before cutting each slice.

Personal Note