Gin Cured Salmon Gravlax

by Oliver Hagen November 22, 2020 2 min read

Gin Cured Salmon Gravlax

Serves 8-10 | 30 minutes (+48 hours curing)

Did somebody say smörgåsbord? This Scandinavian classic, based off a recipe by Magnus Nilsson, is a versatile showstopper that’s amazing on its own or as part of your seafood spread. Eat it as is, with a squeeze of lemon, or create a multitude of hors d’oeuvres. It makes an epic bagel too with a smear of cream cheese topped with capers, thinly sliced red onion and dill leaves.


Ingredients:

From Hagen’s:

From Hagen’s:
800g Ora King Salmon Side, skin on, pin bones removed and patted dry
4 tbsp of Mount Zero Pink Lake Salt

Serving suggestion:

4 tbsp of sugar
1 tsp of white peppercorns, coarsely crushed
1 tsp of juniper berries, coarsely crushed
1 bunch dill, stalks and fronds separated
1/3 cup of gin

Method:

1. Start by checking the salmon fillet for any bones. You can do this by running your finger across the flesh. Remove any remaining bones using a pair of tweezers. Pat the fillet dry.

2.Lightly crush the peppercorns and juniper berries and add to a bowl with the salt and sugar and mix well together. Rub the curing mixture all over the fish until evenly coated. Place the fillet, skin side down, into a ziplock bag and cover the flesh side with plenty of dill fronds. Carefully pour in the gin and close the bag, removing as much air as possible. Place on a plate and cover with something heavy, such as a cast iron pan, or a few plates, and place in the fridge for 24 hours.

3. After 24 hours remove the fish from the fridge. Take the fish out of the bag and scrape off as much of the cure as you can and discard. Give the fish a quick rinse under water and pat dry. Place into a new plastic bag, cover with the weight and return to the fridge for another 24 hours.

4. Fish prepared this way is either cut straight down, at a 90-degree angle relative to the chopping (cutting) board, in slightly thicker slices of 4 to 5 mm (1/8 to 1/4 inch) or else it is cut at a 45-degree angle into very thin and much larger slices.

3. Place a teaspoon of the sauce on the oyster and enjoy. If you want some variation in your oysters, serve with tabasco sauce, lemon wedges and cracked pepper.

Enjoy!



Also in Organic Recipes

Pork, Cabbage + Chive Potstickers
Pork, Cabbage + Chive Potstickers

by Olivia McCrimmon July 25, 2021 2 min read

There's something particularly meditative about sitting down and folding dumplings, which is exactly the type of past time that we're all currently looking for. The filling for these potstickers is very simple, including pork, cabbage and garlic chives. Getting the folding right can take some practise, but if you're struggling, just folding them into half moons will work well too!
Our Top 5 Meals In Under 30 Minutes
Our Top 5 Meals In Under 30 Minutes

by Olivia McCrimmon July 19, 2021 2 min read

Meals that you can rely on when you're short on time. Just because we have more time at home right now, doesn't mean we have the motivation for luxurious, slow-cooked meals every night and that's where these recipes come in handy. ​There's something for everyone in this series, with perfectly cooked steak, honey and soy chicken and comforting pasta dishes that we crave over winter. 
Cousin Pat's Grilled Reuben Sandwich
Cousin Pat's Grilled Reuben Sandwich

by Olivia McCrimmon July 16, 2021 2 min read

With travel to the US feeling like a far-off fantasy, here's one way to bring some 'I NY' vibes into your life: with a homemade Reuben. This New York deli classic is a simple grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing tucked between slices of rye. Serve with a handful of potato chips, a pickle and a strong black coffee.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid