Serves 10 (as a starter)
500g coarse sea salt
400g white sugar
1 cup finely chopped dill
60ml (1⁄₄ cup) gin or vodka
1 tbsp juniper berries, coarsely crushed
1 (about 1kg) salmon fillet, skin on and pin-boned
Dill pickles, sour cream, rye bread and lemon wedges, to serve
Combine salt, sugar, dill, gin and juniper berries in a bowl. Place two sheets of plastic wrap, long enough to envelope salmon in, overlapping by half, on a work bench, spread with half of salt mixture, place salmon skin-side down on top, cover with remaining salt mixture, wrap tightly in plastic, then place on a large, deep tray. Top with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours, then remove weights, turn over, replace tray and weights and refrigerate for another 12 hours.
To serve, unwrap gravlax and wipe clean of salt mixture. Using a sharp knife, thinly slice gravlax and serve with dill pickles, sour cream, rye bread and lemon wedges.
Serve with Offshoot Tempranillo Rosé
Strawberries abound on the nose and in the mouth of our Rosé. Its creamy, more-ish texture and dry, clean finish makes it the ideal partner for the gravlax.