DILL & GIN GRAVLAX

Serves 12

Prep + cooking time: 30 minutes (+ refrigeration)

• ½ cup (150g) rock salt

• ½ cup (110g) white sugar

• 2/3 cup coarsely chopped fresh dill

• 2 tsp finely grated lime rind

• 2 tsp white peppercorns, crushed

• 1 tbsp juniper berries, crushed

• 1/3 cup (80ml) gin

• 750g piece salmon fillet (centre-cut), skin on, bones removed

• 2 tbsp lime juice

• 2 tbsp olive oil

• crème fraiche and toasted croutons, or crackers, to serve

FOR THE HERB SALAD

• 2 punnets micro herbs, trimmed

• ¼ cup fresh dill sprigs

1. Combine the salt, sugar, dill, rind, peppercorns, juniper berries and gin in a bowl. Spread half the mixture over the base of a shallow 20cm x 28cm ceramic or glass dish. Place the salmon in the dish, skin-side down. Top with the remaining gin mixture.

2. Cover with clingwrap. Place another dish on top of the fish, weigh down with cans of food. Refrigerate for 24 hours (see Tips on page 135), turning the salmon every 12 hours.

3. Remove the salmon from the dish; discard the gin mixture, scraping away any loose topping. Pat the salmon with paper towel.

4. Just before serving, make the herb salad: Combine the herbs in a small bowl.

5. Holding a sharp knife at a

45° angle, slice the salmon as thinly as possible across the grain. Place the pieces on a large platter.

6. Drizzle with the combined lime juice and oil just before serving; top with the herb salad. Accompany with the croutons and crème fraiche.