An elegant and easy alternative to smoked salmon. And no cooking involved!
Combine salt, sugar, gin, juniper and dill in a bowl.
Place two overlapping sheets of clingfilm on the bench, large enough to wrap the piece of salmon well.
Place half the salt mix over the clingfilm and place the salmon on top, then cover the fish with the rest of the salt mix.
Wrap tightly and store in the refrigerator in a deep dish overnight (12 hours).
To serve, wash the salmon and pat dry with paper towel.
Slice the gravlax thinly and place on the cracker.
Garnish with capers and dill fronds.
Serve with a classic Gin & Tonic.