Tested till perfect Gin Tarragon Gravlax
Gin Tarragon Gravlax
Photography by Matthew Kimura

Gin Tarragon Gravlax

This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2010

  • rating starrating starrating starrating starrating star
  • Portion size 50 pieces


  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupkosher salt or pickling salt
  • 1 tsp 1tsppeppercorns, crushed
  • 1 tsp 1tspcoriander seeds, coarsely ground
  • 1 1shallotshallots, finely diced
  • 3 tbsp 3tbspchopped fresh tarragon
  • 2 lb 2lbcentre-cut salmon fillet, (skin on)
  • 2 tbsp 2tbspgin
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In bowl, combine sugar, salt, peppercorns and coriander seeds; mix in shallot and tarragon. Place one-third on centre of sheet of plastic wrap; place salmon, skin side down, on mix. Spread remaining mix all over flesh side of salmon; drizzle with gin. Wrap in plastic wrap.

Transfer to small baking sheet. Place small cutting board on salmon; weigh down with two or three 28-oz (796 mL) cans. Refrigerate for 5 days, turning daily.

Unwrap fish. Using paper towel, brush off most of the mix. Thinly slice on 45-degree angle.

Nutritional Information Per piece: about

cal 39 pro 4g total fat 2g sat. fat 0
carb 1g fibre 0g chol 11mg sodium 367mg
potassium 68mg

% RDI:

iron 1 vit C 2 folate 2
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