Lemon Thyme Salmon Gravlax served with
Crème Fraîche

Lemon Thyme Gravlax Cure
(for 1 salmon 6 - 8 lb.)

½ c	juniper berries
½ c	black peppercorns
1 c	rock salt
¼ c	sugar
2 t	ground cardamom
½ bu	fresh dill
1 bu	fresh lemon thyme
375 ml	lemon herb infused vodka (see recipe below)
filet salmon into two sides crush juniper berries and black peppercorns in mortar & pestle mix spices together and rub liberally on sides of salmon place dill and lemon thyme on flesh side of salmon and reassemble as a whole fish wrap salmon in clean kitchen towels and tie with butcher string pour lemon herb infused vodka over salmon and weigh down heavily for 2 to 3 days, turning every 12 hours unwrap salmon, slice thinly and serve Lemon Herb Infused Vodka 1 bu favorite lemon herb 375 ml vodka bruise herb leaves and place in vodka until desired flavour is reached keep vodka in refrigerator Creme Fraîche 1 c 35% creme 2 t buttermilk mix cream and buttermilk, rest at room temperature until thick and refrigerate By: Chefs Matthew Brearley and Jennifer Ross, Castlegarth Restaurant, White Lake, Ontario. Reservations: (613)623-3472