Whisky and Brown Sugar Gravlax

with Moorland Dill

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Preparation info

  • For

    20–50

    people, depending on how it is served
    • Difficulty

      Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

Drawing from the Scandinavian tradition of curing salmon, I prepare gravlax with salmon (or sometimes trout) flavoured with whisky, green juniper berries and a touch of brown sugar. (Green juniper adds a wonderful fresh flavour, but you can use the more woody purple juniper berries.) In spring, I’ll add some young larch needles. If I am pairing food with a particular whisky, I use that bottle for the curing, or I might use the spirit of the cask that the whisky has matured in, such as sherr