Salmon gravlax with gin recipe
 Simple but luxurious, gravlax is a dish that benefits from the highest-quality, freshest ingredients you can find. 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed400g/14oz coarse sea salt 100g/3½oz light muscovado sugar150g/5¼oz granulated sugar1 tbsp dill seeds1 tbsp coriander seeds 1 tbsp cracked black pepper2 limes, zest only100ml/3½fl oz gin150g/5¼oz fresh dill, roughly chopped 2 x 1kg/2lb 4oz centre-cut pieces salmon, skin on, pin-bones removed 400g/14oz coarse sea salt 100g/3½oz light muscovado sugar 150g/5¼oz granulated sugar 1 tbsp dill seeds 1 tbsp coriander seeds 1 tbsp cracked black pepper 2 limes, zest only 100ml/3½fl oz gin 150g/5¼oz fresh dill, roughly chopped 1 lemon, cut into wedgesrye breadlightly dressed green salad 1 lemon, cut into wedges rye bread lightly dressed green salad Method Run your fingers across the top of the salmon fillets, removing any bones you find.In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined.Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined.Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible.To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. Run your fingers across the top of the salmon fillets, removing any bones you find. Run your fingers across the top of the salmon fillets, removing any bones you find. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. In a large bowl, mix together the salt, muscovado sugar and granulated sugar until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Grind the dill seeds, coriander seeds and cracked black pepper to a powder in a pestle and mortar. Sprinkle the seed powder over the salt mixture, then stir in the lime zest, gin and chopped fresh dill until well combined. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Take a large piece of aluminium foil, large enough to wrap around both fillets of fish, and place one fillet of salmon, skin-side down, on top of it. Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Cover the salmon fillet with all of the salt mixture, then place the remaining salmon fillet, skin-side up, on top of it. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish). Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. Place the fish onto a baking tray and place another baking tray on top. Weigh the top baking tray down with a couple of house bricks or weights from a set of kitchen scales. Chill in the fridge for 2-3 days, turning the packet of fish every 6-8 hours, where possible. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad. To serve, unwrap the salmon, scraping off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife, and serve with a wedge of lemon, rye bread and a simple green salad.