Gavlax is simply cured salmon. It has the same texture as smoked salmon and you serve it in much the same way. You need to cure it for a minimum 2 days - longer is better, like 4. And it'll last, well-wrapped, in the fridge for at least a couple of weeks.
I adapted this recipe from BBC Good Food.
Ask at the fish shop for a centre piece of salmon, skin off. For this batch, I had about 700g. At Christmas, I did two pieces (yes - just chucked them in together) of about 500g each. It's not a science.
In the Nutri-bullet or food processor, blend:
- 75g sea salt flakes (no need to be exact - but it's a fair bit and necessary for the curing process)
- 75g/ml something sweet - some recipes use caster sugar or brown sugar - I used 100% pure maple syrup and I reckon it was better
- 1 small bunch of dill (20g) - just pluck off the frilly bits and leave out the major stalks
- A good slug of vodka or gin - I used gin
- 8 - 10 juniper berries - I found dried ones at the green grocer
- A few black pepper corns
- Some grated lemon zest
Tip the green sludge into a plastic bag. (Think about recycling the one the fish came in.) Add the fish and squish it about a bit to make sure it's well covered. Roll the bag closed, trying to eliminate all the air you can. Pop it in a small-ish dish so the fit is snug, then weight it down with a few cans of whatever - tomatoes, coconut milk - anything heavy. I can get 5 cans on mine! Chuck it in the fridge.
If you remember, turn it over in a day or two.
After 4 days or so, take it out and slice as thinly as you can (you can see mine is not very thin.... I need new knives...).
I served it on pumpernickel bread, with a dollop of black caviar (just Lump Fish roe from the supermarket - not the fancy-pants Beluga Fish caviar from your drug dealer!!) and a little dressing made of dill, Dijon mustard and a little more maple syrup or honey - in the Nutri-bullet.
There you have it people. Go forth and cure!
