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    You are in: Home / Recipes / Gin and Juniper Cured Salmon - Scandinavian Gravlax Recipe
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    Gin and Juniper Cured Salmon - Scandinavian Gravlax

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 10 mins

    10 mins

    48 hrs

    French Tart's Note:

    This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.

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    Units: US | Metric

    Mustard Sauce


    1. 1
      Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
    2. 2
      To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
    3. 3
      Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
    4. 4
      Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
    5. 5
      Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.

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    Nutritional Facts for Gin and Juniper Cured Salmon - Scandinavian Gravlax

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.1
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 1.4 g
    Cholesterol 130.0 mg
    Sodium 5704.9 mg
    Total Carbohydrate 21.2 g
    Dietary Fiber 0.0 g
    Sugars 21.2 g
    Protein 49.8 g

    The following items or measurements are not included:

    juniper berries

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