Name: Gin-cured salmon ‘salad’
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 80g demerara sugar -; 70g sea salt -; ½ tsp fennel seeds -; ½ lemon, zested -; 4 tbsp gin, or use 1 tbsp crushed juniper berries -; 300g skin-on salmon fillet cut from the middle of the fillet if possible -; 1 small Granny Smith apple, cored and cut into matchsticks -; 1 long or 2 small shallots, peeled and finely sliced into rings -; 1 tsp capers -; ½ lemon, zested and juiced -; 1 tbsp chopped dill fronds, plus extra fronds to serve -; 3 tbsp cold-pressed rapeseed oil -; 2 tbsp crème fraîche -; 2 heaped tsp smoked lumpfish caviar -; shop-bought blinis (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gin-cured salmon ‘salad’

1. 80g demerara sugar -

2. 70g sea salt -

3. ½ tsp fennel seeds -

4. ½ lemon, zested -

5. 4 tbsp gin, or use 1 tbsp crushed juniper berries -

6. 300g skin-on salmon fillet cut from the middle of the fillet if possible -

7. 1 small Granny Smith apple, cored and cut into matchsticks -

8. 1 long or 2 small shallots, peeled and finely sliced into rings -

9. 1 tsp capers -

10. ½ lemon, zested and juiced -

11. 1 tbsp chopped dill fronds, plus extra fronds to serve -

12. 3 tbsp cold-pressed rapeseed oil -

13. 2 tbsp crème fraîche -

14. 2 heaped tsp smoked lumpfish caviar -

15. shop-bought blinis (optional) -

How to cook deliciously - Gin-cured salmon ‘salad’

1. Stage

Mix together the sugar, salt, fennel seeds, lemon zest and gin. Pour half the mixture into a large plastic container, then lay the salmon on top, skin-side down. Pour over the rest, spreading it over the fish with your hands so it is fully covered. Cover with a lid and chill for 48 hrs, flipping the salmon over after a day.

2. Stage

After 48 hrs, lift the salmon out of the cure mixture and rinse under cold running water to remove the excess. Pat dry with kitchen paper, then wrap and chill until needed. Will keep well wrapped and chilled for two days.

3. Stage

When you’re ready to serve, carve the salmon into thin slices and fan out slightly over two plates. To make the salad, mix the apples, shallots, capers, lemon zest, half the lemon juice and the dill together in a bowl. Season with a small pinch of salt. Divide the salad between the plates, piling it next to the salmon. Drizzle the salad with the rapeseed oil and remaining lemon juice, then top the salmon with the crème fraîche, caviar and a dill frond each. Serve with blinis, if you like.