Aromatic gin cured salmon recipe- YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s aromatic gin and cucumber cured salmon By You Magazine - March 11, 2019 Traditionally salmon was cured to preserve it for a long time using a combination of salt and sugar, which ‘cooks’ the fish by drawing out moisture and creating a syrup. Gravadlax is probably the most well-known version of curing, which also includes dill and mustard to flavour the salmon. I’ve taken some of my favourite ingredient combinations to give a delicate aromatic flavour to the fish. The gin cured salmon is then ready for slicing and serving for brunch, lunch, canapés or as an impressive centrepiece. Susan Low 1 side of fresh salmon, skin on and pin-boned ¾ cucumber, halved, seeds removed 3 tbsp juniper berries 2 tbsp coriander seeds 1 tbsp black peppercorns 100ml cup gin grated zest of 1 lemon 100g caster sugar 100g coarse sea salt 1. Trim any thin bits from the sides and tail end of the salmon fillet to make it into a rough rectangle – this may seem a waste, but thinner bits will over-cure and be inedible, so it’s better to eat them now. 2. Grate the cucumber, and lightly squeeze out any excess liquid. Put the cucumber into a bowl. Crush the juniper berries, coriander seeds and peppercorns in a pestle and mortar or by wrapping them in a tea towel and bashing them with a rolling pin. Add to the cucumber along with the gin, lemon zest, sugar and salt, and mix everything together. 3. Put two large sheets of clingfilm on to a large baking tray that is big enough to fit the salmon. Lay the salmon skin-side down. Spread the curing mixture all over the fish and tightly wrap in the clingfilm. Make sure there are no holes or gaps, otherwise any liquid will leak while the salmon is curing. 4. After about 24 hours, remove the clingfilm and scrape off any of the curing mixture, then briefly rinse the salmon under cold water and pat dry. 5. Using a sharp knife, thinly slice the salmon, starting at the tail end at a low angle to remove the salmon from the skin in thin slices. Any unused salmon will last up to 1 week in the fridge. Recipe from The Flexible Pescatarian by Jo Pratt, RRP £20, White Lion Publishing RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved