Citrus Gin and Tonic Salmon
The bitterness of dry gin and sharp citrus tones in this recipe cut through the rich salmon, making it the perfect canapé or starter. Try this citrus gin and tonic salmon recipe in only 5 easy steps!
Peanut butter and jelly, bacon and eggs, spaghetti and meatballs, all classic combos. Let us introduce you to another incredible pair: Citrus gin and tonic salmon!
This citrus gin and tonic salmon recipe is simple to make and can be enjoyed as a boujee starter or delicious canapé on your grazing board. Make it a budget-friendly option by using smaller pieces of salmon to feed 6-10 people as a canape. Alternatively, wow your guests and serve it as a starter, scaling the recipe to allow for 70-90g of cured salmon per person. Serve this bright and zesty salmon alongside your favourite accompaniments. We love it on latkes with a slick of cream cheese, perched on crackers or next to a bright and simple cucumber salad.
Because all the alcohol is naturally removed in the process, this is a family-friendly recipe for all to enjoy. If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video here.
Give our other snack recipes a go and make an impression this festive season. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten-free! When serving simply opt for gluten-free accompaniments
Can I substitute other fish in this dish?
You can substitute the salmon in this dish for salmon trout. Can’t get your hands on salmon or salmon trout? Why not try our Mango Ceviche
Citrus Gin and Tonic Salmon
- Total Time: 8 hours 15 minutes
- Yield: 8-10 for canapes
- Diet: Gluten Free
Description
The bitterness of dry gin and sharp citrus tones in this recipe cut through the rich salmon, making it the perfect canapé or starter. Try this salmon recipe in only 5 easy steps!
Ingredients
- 400g Portion of sushi grade salmon, from the thicker part of the fillet
- 2 Juniper berries (optional)
- 50ml tonic
- 30ml Gin
- 50g Sugar
- 50g Sea salt
- 10g Dill
- 1 Lemon zest
- 1 Orange zest
Instructions
- Put the juniper into a pestle and mortar, and pound until fine. Add the orange zest, lemon zest, sugar and salt. The salt will encourage a paste to form.
- Once the mixture is finely ground, add the finely chopped dill and the gin, continue to mix with a spoon until well combined.
- Add half the mixture into a small container. Place the salmon on top, skin side down, then add the remaining salt cure, packing it tightly over the salmon.
- Cover the container and place in the fridge for 12 hours. For best results turn the salmon 2-3 times to cure evenly
- Once ready to serve wipe the excess cure from the salmon. Use a sharp knife to thinly slice the salmon, then serve with bagels, on top of crackers or on latkes.
- Prep Time: 15 Mins
- rest time: 8 hours
- Category: Quick and Easy
- Cuisine: Canapé
Nutrition
- Calories: 127.64kcal
- Sugar: 6.27g
- Sodium: 2137.44mg
- Fat: 5.88g
- Saturated Fat: 0.94g
- Unsaturated Fat: 2.86g
- Trans Fat: 0g
- Carbohydrates: 6.74g
- Fiber: 0.22g
- Protein: 10.2g
- Cholesterol: 30.5mg
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