Ingredients:
2 lb fresh salmon fillet, skin on
1/2 cup coarse salt
1/2 cup granulated sugar
2 tbsp freshly cracked black pepper
1 tbsp juniper berries, crushed
1/4 cup chopped fresh dill
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp extra-virgin olive oil
Instructions:
In a small mixing bowl, combine salt, sugar, pepper, juniper berries, and dill.
Place half of the mixture on a large piece of plastic wrap.
Place the salmon fillet on top of the mixture, skin-side down.
Spread the remaining mixture on top of the salmon, making sure it's evenly coated.
Wrap the salmon tightly with the plastic wrap and place it in a shallow dish.
Place a weight on top of the wrapped salmon, such as a cutting board with a few cans on top.
Refrigerate for at least 24 hours, flipping the salmon once halfway through.
In a small mixing bowl, combine mustard and honey.
Remove the salmon from the refrigerator, unwrap it, and brush off any remaining curing mixture.
Using a sharp knife, slice the salmon thinly, against the grain.
Serve the salmon slices with the mustard and honey sauce, drizzled with olive oil.
Notes:
This recipe uses the traditional method of weighting the fish to help press out excess liquid and firm up the texture.
Serve the Gravlax with traditional accompaniments such as bread, crackers, and mustard sauce, or as a topping for canapés or salad.