Whisky Salmon Gravlax Recipe

Prepare cure

In a bowl combine the coarse sea salt, granulated sugar, crushed pink peppercorns, crushed fennel seeds, dried dill and orange zest. Mix thoroughly so the spices are evenly distributed.

Prep salmon

Check the salmon for pin bones and remove with clean tweezers. Pat the salmon dry with paper towels. If the fillet has an obvious belly flap, trim to create an even thickness for consistent curing.

Apply cure

On a large sheet of plastic wrap, spread half of the cure in a rectangle slightly smaller than the fillet. Place the salmon skin-side down onto the cure. Drizzle the 60 ml whisky and optional 15 ml vodka evenly over the flesh. Cover the top of the fillet with the remaining cure, pressing it gently into the flesh. Sprinkle chopped fresh dill over the cure and press lightly to adhere. Zest the orange over the top for extra aroma.

Wrap and weight

Wrap the salmon tightly in plastic wrap, then place it into a shallow dish. Put a small tray or plate on top and weigh it with cans or a heavy skillet (about 1–2 kg) to press the cure into the fish. Refrigerate for 36–48 hours, turning the package over once every 12–18 hours and re-wrapping if any liquid accumulates.

Rinse and dry

After 36–48 hours, unwrap the salmon, rinse off the cure under cold running water to remove excess salt and spices. Pat the fillet thoroughly dry with paper towels. Trim away the skin if desired (slice between flesh and skin with a sharp filleting knife) or leave skin on for serving. Refrigerate uncovered on a rack for 1 hour to form a tacky pellicle that will accept glaze.

Make glaze

In a small saucepan combine the brown sugar, honey, 45 ml whisky, lemon juice, butter and a pinch of salt. Warm over low-medium heat, stirring until sugar dissolves and mixture reduces slightly to a syrupy consistency (about 5–7 minutes). Do not boil vigorously — you want a glossy glaze. Remove from heat and let cool slightly.

Brush glaze

Brush a light layer of the warm glaze over the cured salmon flesh (not the skin). Use just enough to coat — the glaze is primarily aromatic and decorative. If you prefer a deeper glazed flavor, apply a second light coat. Return to the fridge for 10–15 minutes to set the glaze.

Prepare vegetables

Peel the raw beetroot and using a mandoline or sharp knife, slice into very thin ribbons or shavings. Trim the fennel bulb, reserving fronds. Slice the fennel bulb paper-thin. Very thinly slice the red onion. Segment the orange (remove peel and pith and cut segments between membranes) or peel and slice into rounds.

Make dressing

In a small bowl whisk together the olive oil, white wine vinegar, fresh orange juice, honey, salt and black pepper until emulsified and balanced to taste.

Toss salad

Combine the beetroot ribbons, sliced fennel, orange segments, red onion and chopped dill in a mixing bowl. Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning. Let the salad sit for 10–15 minutes at room temperature to allow flavors to meld.

Slice salmon

Using a very sharp slicing knife, slice the cured salmon thinly at a slight angle across the grain. Aim for translucent slices about 2–3 mm thick. Arrange slices on a platter, overlapping slightly.

Plate

Arrange spoonfuls of the beetroot & fennel salad alongside the salmon on each plate or on a shared platter. Garnish with additional fresh dill fronds, fennel fronds and a few whole pink peppercorns if desired. Serve with thinly sliced rye or sourdough and lemon wedges.

Storage

Store leftover gravlax tightly wrapped in the refrigerator for up to 5 days. The salad is best eaten within 24 hours. Do not freeze the cured salmon after glazing and slicing — texture will suffer.