Juniper Berry Cured Salmon (Gravlax)
- 3 tablespoons Salt
- 3 tablespoons Sugar
- 1 tablespoon Lunds and Byerlys juniper berries, crushed
- 1 teaspoon whole black peppercorns, crushed
- 1 pound salmon fillet, skin on, pinbones removed
- 7 ounce crème fraîche
- 3.6 ounce red lumpfish caviar
- 1 1/2 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 English seedless cucumber, peeled and chopped
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh chives
You’ll find this traditional Scandinavian delicacy easy to make at home.
- Combine salt, sugar, juniper berries and peppercorns. Rub the flesh side of the salmon with salt mixture. Sprinkle remaining salt mixture in glass dish; lay salmon flesh side down in salt mixture. Cover with plastic wrap. Refrigerate for at least 24 hours and up to 3 days, basting with brine that accumulates in dish. Drain excess liquid from crème fraîche in coffee-filter-lined strainer overnight in refrigerator. Combine thickened crème fraîche, caviar, lemon zest, lemon juice, cucumber, thyme and chives.
- To serve: Thinly slice cured salmon on the diagonal with a sharp knife. Discard any dark fatty sections. Store in refrigerator up to one week. Serve on dark rye bread or toast points with crème fraîche sauce.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.