Blueberry, Gin and Dill Cured Salmon
Home cured salmon. A delicious twist on a traditional gravlax. Fruity blueberries, spicy notes of dill and a salty sweet edge. This cured salmon is beautiful and delicious.
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- 1 cup frozen blueberries
- 2 tbsp gin/vodka
- 1/3 cup salt
- 1/3 cup sugar
- 500 g salmon (skin off)
- 1 tbsp chopped dill
Remove the blueberries from the freezer for 10 minutes before you start.
Place the blueberries and gin/vodka into a food processor and blitz until you have a thick paste.
Mix the salt and sugar together in a bowl.
Lay 2 layers of cling film on top of each other. Ensure they are at least three times as long as the salmon.
Place the salmon in the middle of the cling film.
Tip half of the salt and sugar mixture over the salmon and then add half the dill.
Pour half of the blueberry mixture over the salmon and add the remaining dill.
Carefully turn the salmon over and sprinkle over the remaining salt/sugar mix and blueberry puree.
Wrap the salmon up well and give it a good squish to ensure every bit is covered with blueberry puree.
Cut a small slit in the corner of the package.
Place the package into a deep baking tray, lay another baking tray or plate on top and weigh this down with something heavy (a couple of tins of tomatoes works well).
Place the baking tray into the fridge, then scrunch a piece of tin foil up into a ball. Use the tin foil ball to prop one end of the baking tray up. Ensure the side of the salmon that doesn't have the slit cut into it is elevated. This will ensure that any juices that pool into the tray are collected at the edge of your tray.
After 24 hours check on the salmon and drain off any juices that might have pooled in the bottom of the dish. Leave it weighted for another 24 hours then drain again.
After 48 hours, remove the salmon from the fridge and unwrap it carefully.
Wash the salmon well and then pat it dry with kitchen paper.
To serve use a sharp knife to cut thin slices off off the fillet.
Serve with blini with sour cream, fresh dill and some lemon slices.