Ingredients
1kg Salmon
3 tbsp salt
3 tbsp sugar
8 Juniper berries smashed
1 shot of gin
Zest of 2 lemons
Dill stalks
Horseradish Cream
Sour cream
Horseradish cream
Lemon juice
Salt and pepper
Method
Mix together the salt, sugar, juniper berries, gin, lemon zest and dill stalks. Spread the curing mixture evenly over your salmon fillet. Tightly wrap the salmon in cling film. Place into a container and place something heavy on top of the salmon. The pressure will help your curing mixture penetrate the flesh of the fish. Leave in the fridge for 48 hours.
Pull out the salmon, rinse off the marinade with water and roll in finely chopped dill, slice finely to serve.
Mix together all ingredients for the horseradish cream and serve with the salmon on crackers.