Let’s go

1. Prepare the Salmon

1. Pat the salmon fillets dry with kitchen paper. Check for any stray bones and remove them with tweezers if needed.

2. Make the Cure

1. In a bowl combine the salt, sugar, peppercorns, lemon zest, juniper berries (if using), and dill. Mix thoroughly.
   

3. Assemble the Cure

1. Lay out a large piece of cling film on a work surface. Add some paper towels on top. Place the first salmon fillet skin-side down on the cling film.
2. Spread the cure mixture evenly over the flesh of the fillet. Drizzle with gin, if using. Add again some paper towels on top.
3. Place the second fillet flesh-side down on top, creating a sandwich. Wrap the fillets tightly in the cling film to form a sealed package.

4. Cure the Salmon

1. Place the wrapped salmon in a shallow baking dish or tray. Top with another tray and weigh it down with tins or bottles.
2. Refrigerate for at least 36 hours and up to 3 days. Turn the fish over every 12 hours to ensure even curing.

5. Make the Gravlax Sauce

1. Combine the dill, Dijon mustard, cider vinegar, honey, sunflower oil, and sugar in a blender. Blitz until smooth and thickened.

6. Serve

1. Remove the salmon from the fridge, unwrap it, and brush off the cure with kitchen paper. Rinse if desired, then pat dry.
2. Slice the salmon thinly, either into long classic slices or straight down, leaving the skin behind.