Ingredients

• 1 800g salmon fillet
• 80 ml coarse salt
• 60 ml sugar
• 10 crushed juniper berries
• 2 tbsp black pepper
• 1 bunch of dill
• 1 Zest of 2 lemons
• 1 Alder wood chips

Instructions

1. 1

   Mix the salt, sugar, juniper, pepper, and zest.

2. 2

   Cover the salmon with the mixture and dill. Wrap tightly.

3. 3

   Refrigerate for 36 hours under a weight (flip once).

4. 4

   Rinse, pat dry, and air dry for 4 hours.

5. 5

   Cold smoke for 4-6 hours with alder.

6. 6

   This smoked gravlax combines the Scandinavian gravlax technique with Quebec smoking.

7. 7

   Juniper adds a distinctive boreal touch.