Juniper and Gin-cured Salmon

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Gin Cured Salmon TripThis festive and impressive dish is certain to wow family and friends this season! Although it is essentially a very simple recipe, you need to plan for it a day ahead.

Serves 8–10

Preparation time: 15 minutes

Waiting time: 24 hours

What You’ll Need:

  • 1 skin-on side of salmon (about 1 kg or 2.5 lbs)
  • 50 ml gin
  • 2 tablespoons juniper berries, crushed.
  • Zest from 1 orange
  • Zest from 1 unwaxed lemon
  • 1 small bunch of dill, washed, picked and chopped
  • 300g (11 oz) rock salt
  • 150g (5 oz) golden granulated sugar

Useful Equipment

  • Tweezers
  • Pestle and Mortar
  • Zester
  • Sharp knife
  • Chopping board
  • Cling film
  • 2 baking trays

What To Do:

  • Run your hands along the salmon to feel for the pin bones; remove them with a pair of tweezers. Pour and rub the gin into the flesh.
  • Mix the salt, sugar, juniper, zests and dill.
  • Lay the salmon skin side down on a long sheet of cling film. Apply the salt mixture to cover the entire pink flesh and pat it down firmly. Grab one end of the cling film and tightly wrap the fillet, using more cling film if necessary.
  • Place the fillet between two baking trays and weigh down to make sure there is good contact. Place in the fridge for 24 hours.
  • Unwrap the fillet and brush away the salt mixture thoroughly with a dry kitchen cloth.
  • Leave at room temperature for a couple of hours before serving, to allow the natural oils to be released.
  • Thinly slice it diagonally towards the skin, so you can enjoy the flavours and textures of the different layers that the spiced salt has permeated.
  • Slice and serve with Horseradish sauce and rye bread.

This keeps in the fridge, well covered, for two weeks.

Good Food For Your Table, published by Salt Yard and priced at £25 and available here: online.melroseandmorgan.com

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