From my summer of seafood, this gravadlax keept us going through Christmas and New Year for drinks platters, special breakfasts and lunches.
- Gently rinse the salmon and pat dry with paper towels. Remove any bones.
- Mix salt, brown sugar, juniper berries, lemon zest, dill and gin to form a dry paste.
- Rub the paste all over the flesh of the salmon. Place skin-side down in a glass, china or plastic dish. Cover the surface of the salmon with plastic food wrap, place a board on top and then weigh it down with something heavy. Cover the whole thing with more plastic wrap or foil and refrigerate for at least 48 hours, turning once a day and draining off juices that form. If you don’t have a dish big enough, the side can be cut in half and laid flesh side to flesh side.
- To serve, gently rinse off excess salt paste, pat dry and slice thinly.