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
Units
- 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