Cranberry, gin, and dill gravlax

Based on 5 ratings
Ruby

Ruby

“Having spent most of my recent Christmases in Sweden, salmon gravlax has become a must-have festive dish—and using cranberries (or lingonberries if you can find them) is an effective festive riff on the traditional beetroot. It might seem daunting, but making gravlax at home is incredibly easy and there is something so satisfying about seeing the fish turn bright pink, firm, and full of flavor. If you’re worried about food hygiene, the recipe on Sweden’s official website usefully recommends freezing and defrosting the salmon first to kill any bacteria.”

Difficulty

Hard 💪
15
min.
Preparation
0
min.
Baking
1440
min.
Resting

Ingredients

Servings:-4+
500 g salmon fillets
250 g cranberries
60 ml red beet juice
10 g dill
50 ml gin
juniper berries
lemon
20 g horseradish
100 g sea salt
60 g brown sugar
pepper
dill (for serving)
cranberry (for serving)
horseradish (for serving)
Metric
Imperial

Utensils

  • food processor
  • fine grater
  • baking dish
  • rubber spatula
  • plastic wrap
  • cutting board
  • knife

Nutrition per serving

Cal
369
Protein
26g
Fat
14g
Carb
26g

Step 1/4

Place the cranberries in a food processor and mix until broken up. Then add the beetroot juice, dill, gin, juniper berries, zest of one lemon, freshly grated horseradish, sea salt, brown sugar and mix again until you have a paste. Season with pepper.
  • 250 cranberries
  • 60 ml red beet juice
  • 10 dill
  • 50 ml gin
  • 4 juniper berries
  • 1 lemon
  • 20 horseradish
  • 100 sea salt
  • 60 brown sugar
  • pepper
  • food processor
  • fine grater

Place the cranberries in a food processor and mix until broken up. Then add the beetroot juice, dill, gin, juniper berries, zest of one lemon, freshly grated horseradish, sea salt, brown sugar and mix again until you have a paste. Season with pepper.

Step 2/4

Add half of the cranberry paste to the bottom of a ceramic dish. Place the salmon on top and cover the top and the sides of the salmon with the rest of the paste until the paste is used up and the salmon is completey concealed.
  • 500 salmon fillets
  • baking dish
  • rubber spatula

Add half of the cranberry paste to the bottom of a ceramic dish. Place the salmon on top and cover the top and the sides of the salmon with the rest of the paste until the paste is used up and the salmon is completey concealed.

Step 3/4

Wrap the dish tightly with plastic wrap, place a heavier dish on top, and refrigerate for a minimum of 24 hrs. Turn the piece of salmon over once during this curing process.
  • plastic wrap
  • baking dish

Wrap the dish tightly with plastic wrap, place a heavier dish on top, and refrigerate for a minimum of 24 hrs. Turn the piece of salmon over once during this curing process.

Step 4/4

After 24 when the salmon gravlax is cured, remove from the refrigerator and rinse off the paste under running water. Pat dry, slice into thin strips and garnish with extra dill, cranberries and horseradish, if desired. Enjoy!
  • dill (for serving)
  • cranberry (for serving)
  • horseradish (for serving)
  • cutting board
  • knife

After 24 when the salmon gravlax is cured, remove from the refrigerator and rinse off the paste under running water. Pat dry, slice into thin strips and garnish with extra dill, cranberries and horseradish, if desired. Enjoy!