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Gin-cured salmon with cucumber and lime
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Prep Time:
1470 minutes
Cook Time:
Total Time:
1470 minutes
Delightful garden party favorite: Gin-cured salmon with juniper and coriander.
Ingredients:
  • 75g salt
  • 75g caster sugar
  • 1 tsp grated lime zest, plus 1 lime thinly sliced (a mandoline is ideal)
  • 1/2 tsp whole black peppercorns, lightly crushed
  • 1 tsp pink peppercorns (see note)
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp juniper berries, lightly crushed (see note)
  • 80ml gin
  • 400g centre-cut salmon fillet, skin on, pin-boned
  • 2 Lebanese cucumbers
  • 40.00 ml mint leaves
  • Borage flowers, to serve (see note)
  • Extra virgin olive oil, to serve
  • Toasted sourdough bread slices, to serve
Instructions:
  • Mix together salt, sugar, zest, black and pink peppercorns, spices, juniper berries, and gin. Spread a layer of half the spice mixture in a glass or ceramic dish. Place the fish, skin-side down, and cover with the remaining spice mixture. Wrap the dish with plastic wrap and refrigerate overnight. After 12 hours, flip the fish and spoon any liquids over the top. Take out the salmon from the dish, saving any liquid, and rinse. Gently pat dry with paper towels.
  • Using a mandoline, thinly slice cucumbers lengthwise and let them marinate in the reserved liquid for 30 minutes. Afterward, drain the cucumbers, setting aside 1 tablespoon of spices from the curing liquid.
  • Thinly slice the salmon on the diagonal, removing the skin. Place on a serving platter and top with cucumber, lime slices, mint, borage flowers, and reserved spices. Drizzle with oil and serve with sourdough.

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