GIN CURED SALMON
- 750 g Fresh whole salmon fillet, skin on, trimmed and pin-boned. Ask your fishmonger to trim and pin-bone for you.
- 300 g Rock salt
- 100 g White granulated sugar
- 1 Bunch of dill plus extra for sprinkling, finely chopped
- Zest of 1 lemon
- 1 Tablespoon juniper berries, roughly chopped
- 1 Tablespoon fennel seeds, slightly crushed
- 1 Tablespoon coriander seeds, slightly crushed
- 1 Tablespoon of pink peppercorns, slightly crushed
- 100 ml Australian Garden Gin
- ½ Cucumber
- In a large bowl, combine the salt, sugar, dill, lemon zest, juniper berries, fennel seeds, coriander seeds, pink peppercorns and Australian Garden Gin. Mix until well incorporated.
- Lay two layers of cling film, long enough to wrap around the salmon and overlap, out on your bench. Spread out half of the salt and botanical mixture and place the salmon fillet on top, bottom side down. Cover the top of the salmon with remaining salt mixture. Your salmon should be completely covered with the salt mixture, just like a salt crust. Wrap everything tightly in the cling film and place in a deep-sided tray. Place another small flat tray on top and weigh down with whatever you have to hand e.g. a can from the pantry. Just enough weight to press the salmon down. The salmon will leak out some moisture, so keep this in mind. Refrigerate for 24 hours.
- To serve, unwrap your gin cured salmon and wipe all the salt mixture off. Pat dry with a kitchen towel. Thinly slice and serve on toasted sourdough slices, topped with a small spoon of Creme Fraiche or sour cream mixed with finely chopped Dill, a squeeze of fresh lemon and a pinch of salt to taste. Finish with quick pickled red onions or cucumber ribbons.