This recipe works well with a fish from the store or a fish from the river. Adding a couple bags of tea to the cure adds a bit of tannic flavour that’s not very strong but that adds something akin to adding a bay leaf to a pot of soup. Dill and the gin are definitely the stars, alongside the fish. Once it’s out of the cure, the sliced gravlax will keep for four or five days in the fridge or, if you wrap it well, a couple of months in the freezer.
Gin And Dill Gravlax
- 1/4 cup brown sugar
- 1/4 cup salt
- 2 tsp black pepper
- 2 Orange Pekoe tea bags
- 3 lbs. salmon, fileted (or one large boned filet)
- 3 Tbsp gin
- 1 bunch of dill
- Mix together brown sugar, salt and black pepper. Rip open the tea bags and add the tea to the salt mixture.
- Lay a piece of plastic wrap, twice as long as the salmon, on the counter, place 1/4 of the bunch of dill onto the plastic, then scatter a tablespoon of the salt mixture onto the dill. Then place one filet skin-side down on the salt. Drizzle half the gin onto the meat of the fish, then scatter 1/4-cup salt mixture onto the skin of the salmon and lay half of the bunch of dill on top of that. Drizzle remaining filet with the remaining gin, then rub salt mixture onto the meat of the salmon. Place the fish meat-side down onto the other filet, then wrap with plastic.
- Place fish in a pyrex dish large enough that the fish lay flat, then place a few cans from your pantry on top to weigh it down. Refrigerate for two days.
- After two days, remove from the fridge, unwrap and discard all the salt cure and dill. Then run fish filets under water and thoroughly dry with a paper towel. Thinly slice and serve.