Gin and Honey-Cured Salmon Gravlax

For the gravlax, in a small bowl, combine gin, mustard and honey. Set aside.

In another bowl, combine salt, sugar, dill and crushed juniper berries.

Place salmon fillet flat in a large glass dish, skin side down. Spread the mustard mixture over the fillet and sprinkle with salt mixture. Cover with plastic wrap and refrigerate for 36 hours.

For the glaze, in a bowl, combine gin and honey.

Thoroughly rinse the salmon fillet under cold running water. Pat dry with paper towels. Return to the cleaned glass dish and brush with the gin and honey glaze. Sprinkle with the dill.

To make the sour cream, in a bowl, combine sour cream, honey and mustard.

When ready to serve, thinly slice the salmon with a sharp knife, starting with the thickest section. Discard the skin. Place on a serving dish or serve on crackers topped with the sour cream.