Gin cured salmon
Serves: 10-12
Ingredients
- 1kg fresh salmon fillet
- 1 tbsp sea salt
- 1 tbsp sugar
- 1 tbsp ground black pepper
- 2 tsp juniper berries, crushed
- 6 tbsp gin
- 2 tbsp fresh dill, chopped
Method
- If you’ve been to Scandinavia, you’ll know that juniper berries are used widely there for curing meat and fish. Make this curing mix by combining the salt, sugar, peppercorns, juniper berries and the gin. Cut the salmon side in half to create two triangles. Place skin side down and rub the curing mix into the fish, then top with dill. Now place one fillet on top of the other (skin side on the outside, cured flesh face to face). Wrap in clingfilm, put in a shallow dish and top with a plate and a weight. Put in the fridge for at least 24 hours, turning twice. Unwrap and slice thinly to serve with mayonnaise or dill sauce.
