Cucumber Gin Cured Gravlax
This gravlax recipe was created by the Prairie Research Kitchen at Red River College. This herbaceous cured fish is created with our refreshing cucumber Black Fox Gin #7.
Created by the Prairie Research Kitchen at Red River College.
2 lake trout fillets, deboned, skin on
240 ml kosher salt
120 ml white sugar
30 ml black peppercorns, crushed
30 ml juniper berries, crushed
120 ml Black Fox Gin #7
8 sprigs of dill
1 whole cucumber sliced into 1/4” rounds
Line baking sheet with plastic wrap and set aside. Rinse trout under cold running water and pat dry with paper towels. In a bowl, mix the salt, sugar, peppercorns, and juniper berries. Place a single layer of cucumbers down on plastic wrap in a prepared baking sheet, about the size of the filets. Sprinkle half the salt mixture on top of the cucumbers, and spread half the dill on top. Lay the trout skin-side down in the dill and drizzle with the gin. Cover with the remaining dill and top with the remaining salt mixture. Lay another layer of cucumbers on top. Tightly wrap the trout with plastic wrap and weigh down with a cast iron pan or tin cans. Refrigerate trout for 48 hours turning the fish over halfway through. When ready to serve, remove trout from plastic wrap. Using the back of a knife, scrape the cure mixture off of the trout. Give the trout a little rinse to remove the rest of the cure mixture. Pat dry and lay on a large wooden board.
To serve, thinly slice the trout into diagonal strips leaving the skin behind.