Gin-cured salmon with cucumber and lime

Cooking Fish Gin-cured salmon with cucumber and lime

Gin-cured salmon with juniper berries and coriander seeds is a light and bright garden party favourite.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine salt, sugar, zest, black and pink peppercorns, spices, juniper berries and gin. Spread half the spice mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining spice mixture. Cover with plastic wrap and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top. Remove salmon from dish, reserving any liquid, and rinse. Pat dry with paper towel.
  2. Very thinly slice cucumbers lengthways (a mandoline is ideal) and marinate in the reserved liquid for 30 minutes. Drain, reserving 1 tablespoon spices from curing liquid.
  3. Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint, borage flowers and reserved spices. Drizzle with oil and serve with sourdough.

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1/3 cup table salt
1/3 cup caster sugar
1 tsp grated lime zest, plus 1 lime thinly sliced
1/2 tsp whole black peppercorns, lightly crushed
1 tsp pink peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp juniper berries, lightly crushed
1/3 cup gin
400g centre-cut salmon fillet, skin on, pin-boned
2 Lebanese cucumbers
2 tbsp mint leaves
Borage flowers, extra virgin olive oil and toasted sourdough slices, to serve

Adv

Autors
Preparation time
24:30
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Fish
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