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Menaud Distillerie et brasserie



Salmon Gravlax infused with the Nordic flavors of our Gin, in multiple ways. First, delicately coated with the alcohol, then infused with its dried botanicals, marinating for 36 hours in the cool.

g Menaud Gin Botanicals
g salt
g sugar
g Chopped fresh dill
kg salmon with skin
tsp. Menaud Gin


1. Using a mortar and pestle, crush the Gin botanicals to extract maximum flavour.

2. In a bowl, mix the Gin botanicals, salt, sugar, and dill. Set aside.

3. Rinse the salmon under cold water and remove any bones.

4. Place the fish on a tray and brush it with the Gin using a pastry brush.

5. Spread the reserved mixture over the salmon and cover with plastic wrap.

6. Let it marinate for a minimum of 36 hours in the refrigerator, draining excess liquid every 12 hours.

7. After 36 hours, clean the salmon thoroughly, pat dry, slice thinly, and serve.

*Can be stored in the refrigerator for 3-5 days or longer in the freezer.