Start by making your gravlax cure. Blitz 2 large fresh peeled beetroot, finely grated orange and lemon zest and crushed juniper berries to a fairly smooth paste. Transfer to a bowl and stir in 6 tablespoons of rock salt and 2 tablespoons of Demerara sugar. Pour in two shots of gin and mix well.
This recipe makes enough gravlax for a large gathering but is easy to cut in half if you want to make a smaller amount. For a bit of a kick, try adding 2 tablespoons of freshly grated horseradish to the curing mix. With its juniper, citrus, and botanical notes, gin would also work well in place of aquavit or vodka.
Unlike other foods that are cured or brined, gravlax does not need to be rinsed before slicing. Serve as is or gently scrape off the cure mixture first. What's the Difference Between Gravlax and Smoked Salmon? What distinguishes these two types of salmon is the method used to prepare it.
Jamie likes to serve gravlax with buttered brown bread and lemon wedges for squeezing over, but you can mix and match with pickles, sour cream, and torn up soft herbs. Yum! Start by making your gravlax cure. Blitz 2 large fresh peeled beetroot, finely grated orange and lemon zest and crushed juniper berries to a fairly smooth paste.