Salmon gravlax with Gin Bota & sweet sauce

INGREDIENTS - GRAVLAX

• 400g fresh, skinless salmon
• 1/4 cup coarse salt
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 2 tbsp CANNE BERGE's cranberry juice 
• 2 tbsp Bota gin SObr
• 1 small bunch of fresh dill

INGREDIENTS - SAUCE

• 2 tbsp Greek yogurt
• 2 tbsp of FitCook Foodz honey mustard sauce

PREPARATION

1. Mix together salt, brown sugar, maple syrup, Bota gin, and cranberry juice.
2. Place the salmon in a bowl or dish. Cover with dill, then pour the marinade over the fish.
3. Cover with plastic wrap and add a weight on top (e.g. a box or plate with a weight).
4. Refrigerate for 12 hours.
5. Meanwhile, prepare the sauce by mixing equal parts Greek yogurt and La Mielleuse.
6. Once the salmon is marinated, wipe off the excess with a paper towel and cut into thin slices.
7. Serve the slices on a plate, with a drizzle of sauce and a sprig of dill as garnish.