GIN & CAMPARI SALMON GRAVLAX

A Sunday brunch recipe for friends that is extremely cost effective. My roommate Stephen made a gravlax with a pre made rub that he was gifted. We did a whole side of salmon which was a very large endeavour although there were a lot of us in our house so it completely made sense.

Every so often I will get a 500g piece of salmon from my local fish shop and cure it in time for the weekend. If I do this on a Thursday morning before work it will be ready in time for either Saturday or Sunday.

So pull together some friends on a Sunday at about 11am and assign each of them the task of bringing bagels, cream cheese or any other sides you might want, all you need to do is put on a pot of coffee and thinly slice this beauty.

Ingredients

500g piece of skin on salmon

3/4 cup of salt

1/4 cup caster sugar

2 tbsp Gin or Campari

Zest of lemon

A handful of dill

Method

In a bowl mix together salt and sugar.

Roughly chop the dill.

Rub in the zest and dill to the salt/sugar using your index finger and your thumb to infuse the salt with the herb and zest. 

Add in gin and mix - it should resemble wet sand. If not, add a dash more.

On a tray, roll out a piece of glad wrap long enough to cover the salmon and place the salmon skin-side down.

Add the rub on to the salmon, rubbing it in all over.

Cover the salmon with the glad wrap, tightly flipping it so it is now skin-side up.

Place another tray on top of the salmon and use jars or weights to weigh it down in the fridge. Anything weighing up to 500g will be fine.

Leave in the fridge for 48 hours.

When it is ready, wash off all the salt and slice finely to serve.