Gravlax-style baked salmon
This gravlax-style baked salmon is perfect for special occasions and festivities – such as Christmas, Easter, Valentin’s day, Mother’s Day and anniversaries. It can be served at room temperature too, so it’s an ideal centerpiece on a buffet table at parties and get-togethers. You can make the mustard sauce in advance and the fish can be marinated 2-3 hours ahead.
Ingredients
Method
- Preheat the oven to 180°C. Line a roasting dish with parchment paper.
- Brush the skin of the salmon with oil, then place it on top of the parchment paper.
- Using a pestle and mortar, crush the juniper berries, coriander seeds, peppercorns and salt. Then add the sugar and combine. Add the vodka/gin, lemon juice and dill and mix to make a rough paste.
- Smear this mixture over the salmon and put the lemon slices on top. Bake for about 15-20 minutes, depending on the thickness of the salmon), until the salmon has just cooked through.
- Remove the dish from the oven and let the salmon rest (covered) for 10 minutes.
- Meanwhile, make the sauce. Mix the two mustards, sugar and vinegar in a bowl, then whisk in the oil until emulsified. Add the dill and season to taste. You could add a squeeze of lemon juice too.
- Carefully transfer the salmon onto a platter and serve with the mustard sauce.