Triple Juniper Gin Cured Salmon
- 300 gm white sugar
- 300 gm sea salt
- 150 ml Triple Juniper Gin
- 3 tablespoons of juniper
- 2 tablespoons of coriander
- 1 tablespoon of pepperberry (is fine without if you are unable to source)
- 1 tsp of black pepper
- 1 cup dill, finely chopped (loosely packed)
- 1 side skin on* salmon (about 1.2kg each), pin-bones removed
- 30 ml olive oil
- 1 cup each of finely chopped mint and flat-leaf parsley (loosely packed)
- Finely grated rind of 2 lemons
- Loaf of rye bread, thinly sliced
- 4 tablespoons of mayonnaise
- 1 tablespoon of grated horseradish
- Check the side of salmon for bones, then trim the fish of the belly piece.
- Bruise juniper, coriander seed and pepperberry in a mortar and pestle.
- Combine sugar, salt, Triple Juniper Gin, juniper, coriander seed, pepperberry, half the zest and dill in a bowl (reserve 2 tbsp dill to serve) along with the freshly ground black pepper. You want the consistency of wet sand.
- Using a non-reactive deep dish (a lot of liquid will come out of the fish), place salmon down skin down and completely cover with the curing mixture ensuring it is covered.
- Tightly wrap the entire dish with gladwrap and refrigerate, until cured (minimum 10 - 12 hours).
- After 10 - 12 hours rinse off salt and sugar mixture and dry with absorbent paper. Refrigerate uncovered for an hour to dry the fish out slightly.
- When ready to serve, remove from refrigerator and scatter over chopped herbs and remaining lemon rind.
To serve, combine horseradish and mayonnaise. Toast rye bread and drizzle with olive oil and a pinch of salt. Spread toast generously with horseradish mayonnaise, add thinly sliced cured salmon (skin removed) and cover with freshly cut mint, parsley and dill.
NOTE: You can remove the entire skin in one go after the curing process or as you slice. The skin keeps the fish together during the curing process and also gives it more longevity in the fridge.**