Dill And Gin Gravlax - cooking recipe

Ingredients

1/2 cup rock salt
1/2 cup sugar
2/3 cup coarsely chopped fresh dill
2 tsp finely grated lime peel
2 tsp white peppercorns, crushed
1 tbsp juniper berries, crushed
1/3 cup gin
1 2/3 lb piece salmon fillet, skin on, bones removed
2 tbsp lime juice
2 tbsp olive oil
None None Micro herbs and dill sprigs, to garnish
None None Creme fraiche and toasted croutons or crackers, to serve

Preparation

Combine salt, sugar, dill, lime peel, pepper, berries and gin in a medium bowl. Spread half the gin mixture on the bottom of a shallow 11 x 8-inch ceramic or glass dish. Place salmon, skin-side down, on mixture. Top with remaining gin mixture.
Cover with plastic wrap. Place another dish on top of fish; weigh down with cans. Refrigerate for 24 hours, turning salmon every 12 hours.
Remove salmon from the dish. Discard gin mixture, scraping away any loose topping. Pat salmon with paper towels.
Holding a sharp knife at a 45\u00b0 angle, slice the salmon as thinly as possible across the grain. Place pieces on a large platter.
Drizzle with combined lime juice and oil. Sprinkle with micro herbs and dill sprigs. Serve with creme fraiche and croutons.