BBC Good Food Magazine

Gin-cured salmon ‘salad’


Whether you’re cooking for two or a crowd, cured salmon is an ideal Christmas starter as there’s very little work involved in preparing it and what you end up with feels very special. My version is made with a splash of gin, as the botanicals work well with salmon, but this isn’t essential. You can replicate the flavour without using the alcohol by simply adding juniper berries to the cure.

SERVES 2 PREP 30 mins plus 48 hrs curing NO COOK EASY

80g demerara sugar

70g sea salt

½ tsp fennel seeds

½ lemon, zested

4 tbsp gin, or use 1 tbsp crushed

juniper berries

300g skin-on salmon fillet, cut from

the middle of the fillet if possible

For the salad

1 small Granny Smith apple, cored

and cut into matchstick­s

1 long or 2 small shallots, peeled and

finely sliced into rings

1 tsp capers

½ lemon, zested and juiced

1 tbsp chopped dill fronds, plus

extra fronds to serve

3 tbsp cold-pressed rapeseed oil To serve

2 tbsp crème fraîche

2 heaped tsp smoked

lumpfish caviar shop-bought blinis (optional)

1 Mix together the sugar, salt, fennel seeds, lemon zest and gin. Pour half the mixture into a large plastic container, then lay the salmon on top, skin-side down. Pour over the rest, spreading it over the fish with your hands so it is fully covered. Cover with a lid and chill for 48 hrs, flipping the salmon over after a day. 2 After 48 hrs, lift the salmon out of the cure mixture and rinse under cold running water to remove the excess. Pat dry with kitchen paper, then wrap and chill until needed. Will keep well wrapped and chilled for two days.

3 When you’re ready to serve, carve the salmon into thin slices and fan out slightly over two plates. For the salad, mix the apples, shallots, capers, lemon zest, half the lemon juice and the dill together in a bowl. Season with a small pinch of salt. Divide the salad between the plates, piling it next to the salmon. Drizzle the salad with the rapeseed oil and remaining lemon juice, then top the salmon with the crème fraîche, caviar and a dill frond each. Serve with blinis, if you like.

GOOD TO KNOW vit c • omega-3 • gluten free

PER SERVING 536 kcals • fat 39g • saturates 5g •

carbs 9g • sugars 9g • fibre 2g • protein 31g • salt 2.7g

Newspapers in English

Newspapers from Australia