Recipe: Gravad lax med gin

An alternative recipe for gravlax, or gravad lax as it should be called! Thanks to my Swedish aunt Yvonne for this recipe

Start 3 days beforehand.

1 mittbit av laxfilén (med skinn) ca 1,5 kg
2 dl socker
1 dl salt
6 cl gin + 6 cl vatten
2 matskedar enbär
2 matskedar vitpepparkorn
en stor bunt färsk dill

Blanda socker och salt i en bunke
Häll i gin och vatten
Krossa enbär och vitpeppar grovt
Hacka dillen
Blanda enbär, vitpeppar och dill med socker-, salt- och ginröran.
Rör ihop till en smet.
Gnid in laxen.
Lägg med skinnsidan ner i en form med kanter (det blir ganska mycket vätska). All smet ska vara med.
Täck med plast och låt stå i kylen 2-3 dygn.
Servera med färsk dill och citron.

In English

1.5kg salmon fillet, skin on
200ml sugar
100ml salt
60ml gin
60ml water
2 tbs juniper berries
2 tbs white peppercorns
a large bunch of fresh dill

Blend sugar and salt in a bowl, add gin and water. Coarsely crush juniper berries and peppercorns and chop the dill and add to the bowl.
Mix everything together to a paste and rub into the salmon.
Place skin side down in a dish that’s deep enough to contain the liquid it will produce (there will be a lot). Use all the mixture.
Cover with cling film and leave in a cool place 2+3 days.
Serve thinly sliced with fresh dill and lemon.

 

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