Ingredients
Salmon
1 tbsp (15 mL) juniper berries
1 1/2 tsp (7 mL) pink peppercorns
2 cups (500 mL) finely chopped dill with tender stems, about 1 bunch
1/4 cup (60 mL) Windsor kosher salt
1/4 cup (60 mL) raw cane sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 tsp (5 mL) finely grated grapefruit zest
1 to 1 1/2 lbs (455 to 680 g) skinless salmon fillet
2 tbsp (30 mL) London dry gin
Sauce
3/4 cup (175 mL) crème fraîche
1/2 tsp (2 mL) smoked flaky sea salt
1/2 tsp (2 mL) finely grated lemon zest
Thinly sliced seed bread and lemon wedges for serving
Directions:
For the salmon, use a mortar and pestle or a spice grinder to crush the juniper berries and peppercorns until coarsely ground. Transfer to a medium bowl, then add dill, salt, sugars and zest, mixing well to combine.
Pat salmon dry, then lay on a large, rimmed baking sheet, bottom side down. Pour gin over fish then gently rub in to fully coat. Flip salmon over, and sprinkle with half of dill mixture, spreading evenly so surface is fully covered. Flip salmon again, bottom side down, then sprinkle with remaining cure, packing it to ensure the fish is fully coated. Place a piece of parchment over fish to cover, then set another rimmed baking sheet directly on top. Refrigerate until firm and cured in the centre of the thickest part, 48 to 72 hours.
Scrape dill mixture off fish then rinse well under very cold water. Pat dry with paper towel. Wrap tightly with plastic wrap and refrigerate until ready to serve.
For the sauce, add crème fraîche to a small serving bowl. Sprinkle over salt, using your fingertips to break up flakes, then add zest, stirring to combine.
To serve, slice salmon very thinly on a bias starting at the tail end using a long, sharp knife. Arrange on a platter alongside crème fraîche. Serve with bread and lemon wedges.
Serves 6 to 8
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