Gravadlax

From my summer of seafood, this gravadlax keept us going through Christmas and New Year for drinks platters, special breakfasts and lunches.

Ingredients

750 g	Salmon, use up to 1kg as desired; the fresher the better (Main)
¼ cup	Salt
¼ cup	Brown sugar
¼ cup	Juniper berries, crushed
2	Lemons, zest only
½ cup	Chopped dill
¼ cup	Gin

Directions

1. Gently rinse the salmon and pat dry with paper towels. Remove any bones.
2. Mix salt, brown sugar, juniper berries, lemon zest, dill and gin to form a dry paste.
3. Rub the paste all over the flesh of the salmon. Place skin-side down in a glass, china or plastic dish. Cover the surface of the salmon with plastic food wrap, place a board on top and then weigh it down with something heavy. Cover the whole thing with more plastic wrap or foil and refrigerate for at least 48 hours, turning once a day and draining off juices that form. If you don't have a dish big enough, the side can be cut in half and laid flesh side to flesh side.
4. To serve, gently rinse off excess salt paste, pat dry and slice thinly.