East London Liquor Company Gin Cured Salmon

Serves 12 people

Ingredients

• 1 side of Salmon Fillet – skin on and pin boned (1kg)
• 300g Rock Salt
• 100ml of dry gin (preferable East London Liquor Company)
• 250g Caster Sugar
• 1 Tbsp Juniper Berries
• 1 Teasp Black Peppercorns
• 35g Dill – Roughly Chopped
• Zest of 2 Lemons
• Zest of 2 Limes

To serve

• Crusty Sour Dough
• 250ml Crème Fraiche
• Cornichons – small jar
• 1 Tbsp Fresh Dill – finely chopped

Method

1. Toast the peppercorns and juniper berries in a dry pan for 1-2mins.
2. Once toasted then crush them in a pestle and mortar. You don’t want to grind then to a powder, only lightly crush them.
3. Then in a large mixing bowl place all of the ingredients (except the salmon) and mix so everything is incorporated well.
4. On a clean work surface, then lay cling film for the salmon to sit on. It’s best to use two lengths and overlap so they make one sheet. I like to let the cling film overhang the work surface to its easy to roll up, and you want to roll around 50cm in length.
5. Place the salmon fillet onto the cling film and pat dry using kitchen paper, and then spread the curing mixture over the fillet evenly.
6. Then carefully wrap the fillet up. Once wrapped, re-wrap in 3 more layers.
7. Place this into a roasting tin or something of similar size, and then place another roasting tin on top of the salmon to weigh this down. You can use tins/jars for added weight.
8. Then put this into the fridge and leave for 2-3 days. After this time remove from fridge and unwrap, and then discard cling film and rinse under a cold tap to remove the rest of the cure. Pat dry using kitchen paper.
9. To serve, slice the salmon into thin slices and serve with toasted sour dough and crème fraiche.

Natalie’s cookbook Winning Recipes: For Every Day comes out on 2nd October.  For more info, visit: www.nataliecolemanchef.co.uk/book. 

The post Something you should serve… East London Liquor Company Gin Cured Salmon appeared first on The Cultural Exposé.