GIN CURED SALMON

175g soft brown sugar

165g sea salt flakes

2 tablespoons juniper berries

1 teaspoon fennel seeds

2 Salmon fillet s about 300 g each pin bones removed

150ml Gin

Crème Frâiche

1 tablespoon juniper berries crushed to serve

4 shots of frozen Gin, to serve

Two days in advance, line a baking tray with cling film.

Mix the brown sugar, sea salt, fennel seeds, and juniper berries together in a bowl.

Spread a layer of this mixture over the cling film. Place a Salmon fillet on top, skin side down. Spread half the mix onto the Salmon

Pour over the Gin, then place the other fillet on top, skin side up. Put the remains mix on top of the salmon. Wrap  very tightly with the cling film.

Place this parcel in a non metallic dish, and place a heavy weight on top we. Leave in the refrigerator for 48 hours, turning the Salmon over after 24 hours.

After 48 hours rinse the Salmon and pat dry.

When you are ready to serve, slice the salmon very thinly, and divide among the plates.

Serve with a dollop of crème fraiche, tries cucumber, and sprinkle the crushed juniper berries.

Add a shot of frozen Gin if you’ve a mind!!

 

original Recipe Tom Kerridge