Juniper Berry Cured Salmon (Gravlax)

Juniper Berry Cured Salmon (Gravlax)




You’ll find this traditional Scandinavian delicacy easy to make at home.


  1. 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.
  2. 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.