Kentucky Wild Gin-cured Salmon Gravlax
Total Time: 2-3 days
This is a simple way to cure salmon at home. The result is meltingly tender gravlax that makes a great addition to a brunch or cocktail party menu. Make it with Kentucky Wild Gin.
To make the cure, combine salt, sugar and peppercorns, juniper berries and the gin.
Place the salmon, skin side down, and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Cover each fillet with chopped dill.
Place one fillet on top of the other to make a sandwich (with the dill in the center) and the skin on the outside. Wrap tightly in plastic wrap and place in a shallow dish. Place a plate over the top and weight with a heavy can. Refrigerate 48 hours, turning the gravlax twice during the curing time.
Unwrap the gravlax and slice thinly. Serve with rye bread, mustard sauce (recipe follows) and chopped fresh dill.
Equal parts mayonnaise and whole grain mustard plus a little sugar to taste.
2 pounds fresh salmon, skin on, tail end
2 ?ounces sea salt
3 ?ounces granulated sugar
1 ?tablespoon coarsely ground black peppercorns
6 ?tablespoons Kentucky Wild Gin
2 ?teaspoons crushed juniper berries
1 large handful fresh dill, roughly chopped
to you by Amy Tobin
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