• For Gravlax:

  Place salmon on a large sheet of plastic wrap. Mix pepper, maple syrup and salt together in a small bowl and rub all over the top of the salmon. Toss dill, fennel and lemon zest together and place on top of the salt/sugar mixture on salmon. Drizzle the gin over the salmon. Wrap the salmon tightly so the juices won't leak out. 

  Place on a rimmed baking sheet or large plate in the refrigerator. Allow to sit in the refrigerator for approximately 36 hours. Remove salmon from the refrigerator, open up the plastic wrap and scrap off the seasonings (some will adhere to salmon and that's ok). Wipe salmon with a damp paper towel. Either slice paper thin against the grain for traditional gravlax or cut into cubes as directed for the Gravlax Martini.

  Gravlax Martini:

  In a medium bowl combine the cucumber, red onion and avocado. Drizzle with the fresh lemon juice and dill. Season to taste with salt and pepper. Toss to combine. Divide mixture evenly between small martini glasses. Top with a tablespoon or so of the cubed gravlax. Dollop with a teaspoon of creme fraiche or sour cream and garnish with the finger lime caviar", lemon zest or salmon roe. Serve!
• Place on a rimmed baking sheet or large plate in the refrigerator. Allow to sit in the refrigerator for approximately 36 hours.
• Remove salmon from the refrigerator, open up the plastic wrap and scrap off the seasonings (some will adhere to salmon and that's ok). Wipe salmon with a damp paper towel. Either slice paper thin against the grain for traditional gravlax or cut into cubes as directed for the Gravlax Martini.

Gravlax Martini

• In a medium bowl combine the cucumber, red onion and avocado. Drizzle with the fresh lemon juice and dill. Season to taste with salt and pepper. Toss to combine.
  

Divide mixture evenly between small martini glasses. Top with a tablespoon or so of the cubed gravlax. Dollop with a teaspoon of creme fraiche or sour cream and garnish with the finger lime caviar", lemon zest or salmon roe. Serve!