Juniper Berry Cured Salmon (Gravlax)

You’ll find this traditional Scandinavian delicacy easy to make at home.
Servings 5 appetizers
Prep Time


  • 3 tbsp Salt
  • 3 tbsp Sugar
  • 1 tbsp Lunds and Byerlys juniper berries, crushed
  • 1 tsp whole black peppercorns, crushed
  • 1 lbs salmon fillet, skin on, pinbones removed
  • 7 ounce crème fraîche
  • 3.6 ounce red lumpfish caviar
  • 1 1/2 tsp lemon zest
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 English seedless cucumber peeled and chopped
  • 1 tsp minced fresh thyme
  • 1 tbsp minced fresh chives


  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.