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Sloe gin gravlax
Sloe gin gravlax
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Total Time:
40 minutes
Prepare your own delicious smoked or cured salmon at home using a whole side of salmon for better value and ease. Begin the curing process three days in advance to save time on the big day.
Ingredients:
  • 800 g side of salmon, scaled and pin-boned (ask your fishmonger to do this for you), from sustainable sources
  • 2 clementines
  • 2 juniper berries
  • 2 punnets of blackberries
  • 2 tablespoons rock salt
  • 5 tablespoons demerara sugar
  • 50 ml sloe gin
  • ½ a bunch of fresh dill
  • ½ a bunch of fresh tarragon
Instructions:
  • Prepare the blackberry cure by zesting the clementines and crushing the juniper berries. Combine them in a food processor with the blackberries and blend until smooth. Mix in the rock salt, sugar, and sloe gin. Place the salmon on a baking tray, pour the blackberry cure over it, wrap in paper and clingfilm, and refrigerate for two nights. On the third day, rinse off the cure with cold water, then create the herb cure by mixing dill, tarragon, and sloe gin. Pack the herby cure onto the salmon, wrap again, and refrigerate overnight. Enjoy the gravlax with various accompaniments like sourdough, crackers, and sour cream.

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