Juniper, Lemon and Sea Salt Cured Salmon | Culinary Comfort

Juniper, Lemon and Sea Salt Cured Salmon | Culinary Comfort
  Source: MC Hendricks

 posted by: Chef Thomas Minchella

Wrap the Gravlox in cheesecloth.

Gravlox
1 side fresh salmon(about 1 1/2 to 2 pounds) skin on1 cup sea salt1 cup super fine sugar3 bunches of fresh dill, chopped1/4 cup whole black peppercorns1/4 cup juniper berries4 lemons, sliced thincheeseclothMix the above ingredients together except the lemons. Spread the cheesecloth over a baking dish overlapping the sides. Place the salmon on the cheesecloth skin side down and spread the dill mixture evenly over the top. Layer the lemon slices over the dill mixture and wrap with the cheesecloth. Set a small cutting board on top and then a weight. Place in the refrigerator overnight. Cure for three days turning every 12 hours.Remove all the salt mixture and wipe with a damp cloth. Keeping the skin on will aid in slicing the salmon. Start slicing from the small end first and see if you can get it so thin you can read a newspaper through it.

Dilled Mustard Sauce
1/4 cup Pommery Mustard1 teaspoon dry mustard1 tablespoon dark brown sugar1/2 teaspoon saltjuice of 1 lemon1/4 cup extra virgin olive oil2 tablespoon fresh dill, choppedIn a bowl mix together the mustards. Add the salt and brown sugar. While whisking slowly drizzle in the lemon juice and olive oil. Stir in the chopped dill.