Name: Gin & Lemon Pepper Gravadlax
Prep time: 15 min
Cook time: 72 h
Total time: 72 h
Cuisine: Australian
Ingredients: 750g raw sashimi grade salmon fillet, skin removed; 65g Herbie’s Flossy Curing Salt (or other coarse salt); 75g granulated sugar; 65ml quality gin; 2 tbsp Herbie’s Lemon & Herb Pepper; 1 tbsp Herbie’s Juniper Berries; 5 fresh dill sprigs, finely chopped

Gin & Lemon Pepper Gravadlax

Home cured salmon is a simple and satisfying dish to make, and wonderful for special occasions. Our Lemon & Herb Pepper is a blend of course black pepper, Australian grown lemon powder, salt, turmeric, ginger, parsley and dill; making it a perfect match for seafood. We also add some gin and whole juniper to the curing mixture, but you can easily omit with great results.

Prep Time: 15 mins

Cook Time: 3 days

Total Time: 3 days

Yield: Serves 8-10 1x

Category: Seafood

Method: Cure

Cuisine: Australian

Scale

Ingredients

750g raw sashimi grade salmon fillet, skin removed
65g Herbie’s Flossy Curing Salt (or other coarse salt)
75g granulated sugar
65ml quality gin
2 tbsp Herbie’s Lemon & Herb Pepper
1 tbsp Herbie’s Juniper Berries
5 fresh dill sprigs, finely chopped

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Instructions

Combine salt, sugar, gin, spices and dill in a bowl to create the curing mixture.
Line a baking dish or tray (deep enough the salmon is below the top) with three layers of plastic wrap overhanging the sides.
Place the salmon on the wrap, then rub in the curing mix on top. Fold in the layers of wrap to encase salmon tightly.
Use something very heavy on top of the salmon such as a cast iron pot, or tins of beans and place in the fridge.
After 24 hours, turn the salmon over (keeping it in the plastic wrap) and put weights back on top.
Turn one more time after another 24 hours (replacing weights), with original side on top.
After 72 hours the salmon will be cured, and it can be left for a further 24 hours if desired.
Remove the wrap and using a paper towel, carefully ‘dust’ off the large pieces of sugar and salt.
Carve into slices as needed with a sharp knife and keep refrigerated, consuming within 2 days.
Serve with potato salad or rosti as a delicious starter.