Gin Cured Salmon

INGREDIENTS:

2 Salmon or Trout Fillets (approx 120g each)

50ml Gin

1/2 Tsp Juniper Berries (optional)

1/2 Tsp Fennel Seeds

1 Bunch Dill

100g Pure Droitwich Salt

25g Caster Sugar

SERVES:

Makes 10-12 generous canapés when diced/sliced thinly.

METHOD:

  1. First skin the salmon fillets. Place them skin side down on a chopping board. Using a thin, sharp knife, start to separate the flesh from the skin and continue for around 1-2cm

  2. Holding the skin flat to the board, flatten your knife and using a gentle sawing motion, run the knife parallel and along the surface of the chopping board to release the skin from the flesh.

  3. In a food processor or blender add the coarse salt, gin, juniper berries, fennel seeds, dill and sugar and blend until well combined and slightly paste like, to form the cure

  4. Sprinkle some of the cure on the bottom of a shallow bowl or plate. Place the salmon fillets on top and then cover with the rest of the cure. Try to cover all of the salmon, including the sides with the cure

  5. Wrap the bowl in clingfilm and place a light weight on top (I usually use a side plate)

  6. Place in the fridge for 6 hours - overnight depending on how cured you like your fish

  7. Once cured, there should be a slight pool of water in the bowl so carefully remove the cling film and rinse under cold running water for 5 minutes to clean and wash away all the remaining cure

  8. Thinly slice or dice the salmon and serve as you wish

    Serving Suggestion: I like to serve mine in the same ways you would serve smoked salmon! With eggs, in a sandwich, as part of a salad or it makes a great canapé with some diced cucumber and mayo on a cracker! It’s also great on a bagel with cream cheese..



Tanya MarchantChurchfields Saltworks