A delicious twist on a traditional gravlax. Fruity blueberries, spicy notes of dill, brightness of lemon and a salty sweet edge. Curing salmon with blueberries makes it both beautiful and balanced, as the fruity tart sweetness is a perfect match to the richness of Kvarøy Arctic salmon.

This recipe brings out the richness of Kvarøy Arctic salmon and takes a short 20 minutes of prep time.  The only ingredients required are coarse kosher salt, pink peppercorns, dill and gin. This recipe is best if you leave it to cure for at least 36 hours – ideally three days in the refrigerator. You can be make it ahead! It is the perfect straight from the refrigerator recipe. Just slice and serve up anytime of the day! It is perfect for breakfast with bagels or toast, for lunch with a salad or for dinner with toast and vegetables!