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Posted by Prof

on 20 Dec 2023

Indulge in the holiday spirit with one of our most beloved Christmas dishes – the exquisite Gin-Cured Salmon.

It's a perfect way to kick off your festive meal, accompanied by a refreshing glass of our super-chilled sparkling white wine, the 'Minuet.'

Our secret ingredient for this dish is 'A Simple Gin,' the latest addition to our family's collection, which I have had a hell of a lot of fun perfecting throughout 2023 in my new still.

I think our Gin adds a unique and delightful twist to this classic recipe.

I hope that your family enjoys this dish as much as ours has over the years!

Wishing you a joyful and flavourful holiday season. Happy curing!

Gin cured salmon ingredients 2 (1)

INGREDIENTS:

1/3 cup table salt

1/3 cup caster sugar

1 teaspoon grated lime zest, plus 1 lime thinly sliced

½ teaspoon whole black peppercorns, lightly crushed

1 teaspoon pink peppercorns

2 teaspoons coriander seeds

1 teaspoon juniper berries, lightly crushed

1/3 cup ‘A Simple Gin’ by Majella

400g centre-cut salmon fillet, skin on, pin-boned

2 Lebanese cucumbers

2 tablespoons mint leaves

Borage flowers, extra virgin olive oil and toasted sourdough slices, to serve

 Gin cured salmon compilation (1)

METHOD:
  1. Begin this recipe 1 day ahead.
  2. 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.
  3. 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.
  4. 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 and of course a chilled glass of 'Minuet'.

 Gin cured salmon with minuet (1)

Source: Slightly adapted from Delicious

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