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Hendricks Gin Salmon Gravlax
This is a really simple cured salt salmon recipe, once it's ready you can have it for breakfast lunch or dinner in so many variations. Personally, I prefer it served with capers, diced red onion, sea salt, lemon juice, and a light mustard dill sauce.
2/3 kilo centre cut salmon fillet (deboned)
Large bunch of coarsely cut dill
1/2 cup sea salt
1/2 sugar
1/2 cup Hendricks Gin
Cut the salmon crosswise into 2 equal pieces to create a sandwich like form.
Lay the salmon skin side down onto cling wrap.
Mix the salt and sugar together, then sprinkle and rub into the salmon fillets.
Spread the fresh dill over one of the fillets.
Gently pour the hendricks gin over the salmon fillets.
Sandwich the fillets together and wrap tightly in loads of cling wrap, to prevent the gin from spilling.
Refrigerate for 2-3 days, turning every 12 hours.
Serve thinly sliced... enjoy
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