Gravlax with gin
Aromatic, elegant and surprisingly fresh: This cured salmon is refined with juniper, tonka bean and herbs and briefly dipped in a lemon-gin marinade before serving – ideal as a sophisticated appetizer.
- 1 side of salmon with skin (from a fresh 3-4 kg salmon)
- 1 Biozitron
- 2 bunches of tarragon (or seasonal herbs, woodruff, mint or dill)
- 2 Tonka beans
- 10 juniper berries
- 200 g fine salt
- 400 g fine sugar
- ½ Organic lemon
- 2 tbsp vegetable oil
- 50 ml Tonicwater
- 20 cl Gin (e.g. Duke Gin with a strong juniper note)
- Wash the salmon fillet, pat dry, and remove any remaining bones. Wash the lemon in hot water, pat dry, and finely grate the zest. Wash the tarragon, pat dry, and roughly chop the leaves.
- Finely crush the tonka beans and juniper berries in a mortar and mix with salt, sugar, lemon zest and herbs.
- Pour one-third of the curing mixture into a deep baking tray or oblong dish. Place the salmon fillet skin-side down on top and completely cover with the remaining curing mixture. Cover with cling film and cure the salmon in the refrigerator for 24 hours.
- Wash the lemon thoroughly with hot water, pat dry, and cut into thin slices. Heat the oil in a pan, fry the lemon slices until lightly browned, deglaze with tonic water, and remove from the heat.
- Allow the mixture to cool, pass it through a fine sieve, stir in the gin, and refrigerate the marinade.
- Remove the salmon and rinse off the marinade with cold water. Pat the salmon dry, remove the skin, and slice thinly. Dip 5-6 slices at a time in the gin marinade and arrange on plates.
- Serve with garlic baguette and a field salad with pomegranate dressing, if desired. Use the remaining salmon for another purpose.
Salmon
Side of salmon with skin (from a fresh 3-4 kg salmon)
Tarragon (or seasonal herbs, woodruff, mint or dill)
The Tonka bean
Juniper berries
- 200 g
- 400 g
Gin-Marinade
vegetable oil
- 50 ml
Tonicwater
- 20 cl
Recipe for
persons
Wash the salmon fillet, pat dry, and remove any remaining bones. Wash the lemon in hot water and pat dry.
and finely grate the peel. Wash the tarragon, pat dry, and roughly chop the leaves.
Finely crush tonka beans and juniper berries in a mortar and pestle and mix with salt, sugar, lemon zest and the...
Mix the herbs.
Pour one-third of the curing mixture into a deep baking tray or oblong dish. Place the salmon side with the skin on.
Place the salmon on the bottom side and completely cover it with the remaining curing mixture. Cover everything with cling film and cure the salmon in the refrigerator for 24 hours.
Wash the lemon thoroughly with hot water, pat dry, and cut into thin slices. Heat the oil in a pan.
Fry lemon slices in it, lightly brown them, deglaze with tonic water and remove from the heat.
Serve with garlic baguette and a field salad with pomegranate dressing, if desired. Serve the remaining salmon.
use it for something else.
