Whisky and Brown Sugar Gravlax

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