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  • By PeteD
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    Gravad Lax - Gin Cured

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    This recipe has kindly been submitted to us by one of our customers

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    Gravad Lax - Gin Cured

    This is an easy recipe for Gravad Lax which has served me well for several years. I've tried others but keep going back to it. I've played about with the quantities over time and find the present ones are the best but then it's all a matter of personal taste. Enjoy.

    • Total time: 15 minutes

    Serves: 6


    • 1kg/ salmon fillet skinned
      4 tbsp rock salt
      4 tbsp caster sugar
      3 tsp French mustard
      3 tbsp gin
      Large handful of fresh dill, roughly chopped or dried dill tips


    1. Place the salmon fillet, skin side down, into a wide, shallow dish that fits the salmon snugly.
    2. Place the salt, sugar, mustard and gin into a clean bowl and mix well until the ingredients have combined to form a yellow mixture with a smooth texture.
    3. Spread the mixture over the salmon’s flesh so that it is totally covered. Sprinkle the dill onto the paste-covered salmon and press down so that no flesh is visible.
    4. Turn the fish over in the dish so that the skin is facing upwards. Cover the dish with a later of cling film. Press the cling film down onto the edges of the fish before wrapping it around the sides of the dish.
    5. Once this has been completed repeat the process with another layer of cling film. Apply weight to the top of the fish to press it down into the dish.
    6. Transfer the fish to the fridge and leave for 2-3 days. After 2-3 days unwrap the cling film from the dish and remove the salmon. Brush off the dill.
    7. Place the salmon on a carving board, flesh side up. Carve very thin slices, as much as is required. Re-wrap and keep remainder in the fridge if it is not all used in one go.

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