Gin and Tonic Cured Salmon
A great cured salmon recipe. Goes well with white wine, gin or vodka.
Ingredients
Salmon
- 600 g salmon fillet
- 250 g beet root grated
- 1 bunch fresh dill chopped
- 1/2 zest of lemon
- 15 ml lemon juice
- 80 g sea salt
- 130 g caster sugar
- 40 ml gin
Pickle
- 4 tbsp olive oil
- 1 onion chopped
- 100 ml tonic water
- 100 g caster sugar
- 30 g fresh coriander chopped
- 30 g red chilli chopped
- 30 ml lime juice
- 30 ml white wine vinegar
- 20 g fresh ginger grated
- 2 tbsp honey
- 2 tbsp corn flour
- 1 zest of lime
- 1 tspn sea salt
- 1 pinch black pepper
Instructions
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Combine the sugar, salt, lemon juice, lemon zest, gin, beet root and dill in a mixing bowl. Mix well.
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Coat the salmon fillet evenly with the lemon juice mixture and cover with plastic wrap. Refrigerate for 24 hours.
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Pickle: In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water and cornstarch. Cook and stir on medium heat for about 2 minutes. Reduce to low heat and simmer for 20 minutes. Remove the saucepan from heat and pour the contents into an airtight jar.
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Rinse the cure off the salmon with cold water and pat dry. Slice the cured salmon thinly at an angle.
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Serve with salad and the pickled onion mixture.