Cranberry, gin, and dill gravlax

Name: Cranberry, gin, and dill gravlax
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: nordic
Ingredients: 18 oz salmon fillets; 9 oz cranberries; 0.25 cup red beet juice; 0.33 oz dill; 0.25 cup gin; 4 juniper berries; 1 lemon; 1 oz horseradish; 3.5 oz sea salt; 0.33 cup brown sugar; pepper; dill (for serving); cranberry (for serving); horseradish (for serving)

Based on 8 ratings

In app

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Having spent most of my recent Christmases in Sweden, salmon gravlax has become a must-have festive dish—and using cranberries (or lingonberries if you can find them) is an effective festive riff on the traditional beetroot. It might seem daunting, but making gravlax at home is incredibly easy and there is something so satisfying about seeing the fish turn bright pink, firm, and full of flavor. If you’re worried about food hygiene, the recipe on Sweden’s official website usefully recommends freezing and defrosting the salmon first to kill any bacteria."

Difficulty

Hard 💪

Preparation

15 min

Baking

0 min

Resting

1440 min

Ingredients

2Servings

MetricImperial

250 g

salmon fillets

125 g

cranberries

30 ml

red beet juice

5 g

dill

25 ml

gin

juniper berries

lemon

10 g

horseradish

50 g

sea salt

30 g

brown sugar

pepper

dill (for serving)

cranberry (for serving)

horseradish (for serving)

Utensils

food processor, fine grater, 2 baking dishes, rubber spatula, plastic wrap, cutting board, knife

Nutrition per serving

Cal369

Fat14 g

Protein26 g

Carb26 g

Step 1/4
- 125 g cranberries
- 30 ml red beet juice
- 5 g dill
- 25 ml gin
- 2 juniper berries
- ½ lemon
- 10 g horseradish
- 50 g sea salt
- 30 g brown sugar
- pepper
- food processor
- fine grater
Place the cranberries in a food processor and mix until broken up. Then add the beetroot juice, dill, gin, juniper berries, zest of one lemon, freshly grated horseradish, sea salt, brown sugar and mix again until you have a paste. Season with pepper.
Step 2/4
- 250 g salmon fillets
- baking dish
- rubber spatula
Add half of the cranberry paste to the bottom of a ceramic dish. Place the salmon on top and cover the top and the sides of the salmon with the rest of the paste until the paste is used up and the salmon is completey concealed.
Step 3/4
- plastic wrap
- baking dish
Wrap the dish tightly with plastic wrap, place a heavier dish on top, and refrigerate for a minimum of 24 hrs. Turn the piece of salmon over once during this curing process.
Step 4/4
- dill (for serving)
- cranberry (for serving)
- horseradish (for serving)
- cutting board
- knife
After 24 when the salmon gravlax is cured, remove from the refrigerator and rinse off the paste under running water. Pat dry, slice into thin strips and garnish with extra dill, cranberries and horseradish, if desired. Enjoy!
Enjoy your meal!