1. Remove the bone from the salmon, leaving two triangular fillets with the skin intact. 2. To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin. 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. 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. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
