Our head chef Jay Moore shares his recipe for gin, lime and juniper berry cured gravlax
½ side salmon, skin on and pin boned
1 tsp juniper berries
2 tbsp chopped fresh dill
250g caster sugar
Weigh the sugar and salt into a large bowl. Into this zest the limes and add the chopped dill.
Grind up the juniper berries and peppercorns in a pestle and mortar. Add to the mix with the gin.
Double layer enough cling film to wrap the salmon. Spread half the mix onto the cling film.
Lay the salmon on top then add the rest of the mixture onto the salmon flesh.
Wrap the salmon up tightly, put something weighted on top and place in the bottom of your fridge for two days to cure.
Remove from the fridge, wipe off and discard any excess mix.
Thinly slice to serve. Eat within four to five days after slicing.