Serves 10–12 

1½ tablespoons juniper berries
tablespoons pink peppercorns or mixed peppercorns
6 tablespoons organic white sugar
6 tablespoons kosher salt
1½ pound skin-on salmon fillet, pin bones removed
Dark rye bread, for serving

1 cup organic sour cream
¼ cup chopped fresh dill
2 tablespoons chopped red onion
1 tablespoon gin (optional)
1 teaspoon organic white sugar
Kosher salt and freshly ground pink or black pepper, to taste

1. Make gravlax: Put juniper berries and peppercorns in a zip-top bag, push out air, and seal. Crush with a rolling pin. In a small bowl, combine sugar and salt. Lay a 24 inch-long piece of plastic wrap on a work surface. Sprinkle 2 tablespoons sugar mixture on plastic wrap and place salmon, skin side down, on top. Press juniper mixture onto flesh side of salmon and cover with remaining sugar mixture. Wrap salmon in the plastic wrap and refrigerate, turning once or twice, for 48 hours. Wipe off most of the sugar and juniper mixtures. Thinly slice salmon at a 45 degree angle with a long, sharp knife.

2. Make sauce: Combine all ingredients in a small bowl, and serve with gravlax and bread. Gravlax and sauce will keep, refrigerated, for 1 week.