Cured salmon, or gravlax, has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.
2kgsalmon filletsideally 2 cuts the same size and thickness.
2star anise
1Tbspjuniper berries
1Tbspblack pepper
1Tbspfennel seeds
4Tbspgin
1/2cupraw sugar
1/2cuprock salt
zest and juice of one lime
zest of one orange
Instructions
Grind the star anise, juniper berries, black pepper, fennel seeds, and rock salt to a powder.
Put in a bowl and add raw sugar, lime and orange zest, lime juice, and gin. Mix well.
Spread some of the curing mix on to plastic wrap. Add two salmon fillets, side by side, skin side down.
Top both fillets with curing mix. add a generous layer of fresh dill to one of the fillets.
Fold the fillet without the dill over the top of the one with the dill.
Seal in the plastic wrap.
Place wrap in a high sided tray and add another tray on top. Weigh with a couple of cans of something.
Refrigerate for 24 to 36 hours, turning every 6 or so.
Notes
After curing, wash off all the salt and spices under running water and dry with paper towels. Remove the skin with a sharp knife. Slice the salmon thinly across the grain before serving. Can be refrigerated for several days.