Juniper Spiced Cured Salmon With Gin Slaw
Of course we found a way to incorporate gin into a food recipe. Vibrant, fresh, crunchy slaw and 24 hour gin soaked salmon make for a rainbow of colour - we reckon this would be a perfect starter for entertaining.
For Curing The Salmon
- 200 g table salt
- 200 g caster sugar
- 1 tbsp pink peppercorns
- 1 tbsp juniper berries
- 1 lemon, zested
- 1/4 cucumber
- 2 sprigs fresh thyme
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1/2 side salmon
For The Slaw
- 2 green apples
- 2 golden beetroot
- 1 carrot
- 1 lemon, squeezed
- 1/4 red cabbage
- 25 ml sloe gin (optional)
Cure The Salmon
Measure all of the ingredients for the curing mixture, into a food processor with blade attachment and blitz until the whole seeds and berries have been roughly ground up and you’re left with a sludge. *Save the lemon for the slaw dressing.
Spoon it into a deep tray just bigger than the salmon.
Lay in the salmon and completely coat it, turning it over in the curing mixture.
Cover with clingfilm and put into the fridge for 24 hours, turning the fish over and re-coating it halfway through.
Make The Slaw
Peel the carrot and beetroot and cut to sizes that will fit into the shoot of the food processor with julienne grating disc.
Push the cabbage, carrot and apples through and mix all the chopped veg in a big bowl with lemon juice, sloe gin and season with salt and pepper.
Slice And Serve
Remove the salmon from the curing mixture and rinse quickly in cold running water, then pat dry with kitchen paper.
Slice as thinly as you can and serve on a board with a mountain of the slaw beside.
Enough for 10 to share.
Hungry for more? Try one of these!