This takes a little bit longer to make as the gin cured gravlax needs to be cured for a minimum of two days before serving so you’ll need to prepare in advance but once the initial 10 minutes prep is complete; there is nothing else to do.
You can swap the gin out for vodka if you prefer but the gin gives the salmon an added juniper flavour.
Mix together all the ingredients, apart from the salmon.
Place a wide layer of cling film on a deepish dish (it can leak) and spread half the cure mixture onto it. Place the salmon fillet skin-side down on top of the cure and spoon the rest over the top. Cover it evenly, pressing the mixture into the flesh of the salmon.
Wrap the entire parcel in more cling film and weigh it down (I use tins of veg/soup etc)
Put the salmon in the fridge for 48 hours, turning the salmon every 12 hours.
After two days, take the fish out of the cling film and rinse the cure off the surface under cold running water. Dry the fish all over with kitchen paper or a tea towel.
To serve, slice the gravlax thinly along its side, or in more chunky, vertical cuts and present with blinis and a horseradish cream