a gourmet classic
gin cured salmon
Dress up everyone’s favourite fish with a gourmet version of a classic dish. Pleasing on the eye as well as the palate.
20g dill chopped
2 heaped tsp fennel seeds
8 juniper berries, crushed
50g sea salt flakes
30g basil leaves
15g parsley leaves
5 sage leaves
15g rosemary needles
1 tbsp mint leaves
1 garlic clove
1/2 a lemon, zested
4 to 5 tbsp olive oil
Line a small baking tin with 3 layers of cling film. Lay the salmon skin side down on the cling film and pour over the gin.
In a small bowl mix the dill, fennel seeds, juniper berries, sugar, salt and pepper. Spread the mixture thickly over the salmon to completely cover it and wrap tightly in the cling film. Cover with another baking tin or small chopping board and weigh down with some heavy jars or cans. Refrigerate for 2-4 days to cure, turning once a day.
To make the pesto combine all the herbs (basil, parsley, sage, rosemary and mint) with the garlic and lemon zest in a food processor. Mix, adding a little oil at a time until you have a thick texture.
To serve, scrape off the curing mixture and discard. To make slicing easier, cut away the skin. Pat the salmon dry with kitchen paper, then sprinkle the top side with the rest of the dill. Cut into thick or thin slices and serve with the pesto.
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