An elevated and delicious new way to enjoy our Triple Juniper Gin

This recipe is guaranteed to impress at all your dinner parties this summer.

Utilising the flavours of Triple Juniper Gin, salmon has never tasted better.


300g white sugar

300g sea salt

150mL Triple Juniper Gin

3 tbsp of juniper

2 tbsp of coriander

1 tsp black pepper

1 tbsp pepperberry 

1 side skin on salmon (about 1.5kg, pin bones removed)

30ml olive oil

1 cup each finely chopped mint and flat leaf parsley

Finely grated rind of 2 lemons


Step 1Bruise juniper, coriander seed and pepperberry in a mortar and pestle
Step 2Combine sugar, salt, Triple Juniper, botanicals, half the zest and dill in a bowl (reserve 2 tbsp dill to serve) with freshly ground black pepper. You want the consistency of wet sand.
Step 3

Using a non-reactive 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.

Step 4Tightly wrap the entire dish with glad wrap and refrigerate until cured. (min. 10-12 hours)
Step 5After 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.
Step 6When ready to serve, remove from refridgerator and scatter over chopped herbs and remaining lemon rind.
Step 7To 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 ocver with freshly cut mint, parsley and dill.