Gin-Cured Salmon with Tamarind & Herbs

SERVES 4 as an entrée PREP 25 mins Begin this recipe 1 day ahead.

400 ½ cup g rock (110 salt g) caster sugar finely grated zest of 1 lime

1 tsp cracked pepper

1 side (approx. 750 g) skin-on, pinboned sashimi-grade salmon

¼ cup (60 ml) Twelfth Hour Dry Gin

2 tbsp tamarind paste

1 tbsp maple syrup

1 bunch mint, finely chopped

½ bunch dill, finely chopped lemon wedges to serve

Combine salt, sugar, zest, pepper. Spread half the mixture in a non-reactive glass or ceramic dish. Add fish, skin-side down, and cover with remaining salt mixture. Drizzle over gin then cover with plastic wrap and chill for 24-48 hours depending on how cured you like it. Remove salmon from mixture scraping away the salt, lightly rinse under cold water to remove any excess. Salmon should be firm to touch. Pat dry with paper towel. Combine tamarind and maple syrup in a bowl and brush over salmon. Scatter with herbs to cover completely. Transfer to a serving platter, slice and serve with lemon wedges.