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Golden Gin & Sugar-Cured Salmon

Golden Gin & Sugar-Cured Salmon

  Rating 0.0

Prep

30 mins

Bake

N/A

Serves

4

Difficulty

Easy
Golden Gin & Sugar-Cured Salmon

About

A good 'make-ahead' recipe, as the salmon can be made up to 4 days beforehand, and will last for a week in the fridge afterwards.

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Line a small baking tin with a triple thickness of large sheets of cling film. Lay the salmon skin side down onto the cling film and pour over the gin.

Step 2

In a small bowl mix together the dill, fennel seeds, juniper berries, Tate & Lyle Dark Soft Brown Sugar, and salt and pepper, then spread thickly over the salmon to completely cover. Wrap tightly in the cling film, cover with another baking tin or a small chopping board and weigh down with some heavy jars or cans.

Step 3

Refrigerate for 2-4 days to cure, and turn once a day.

Step 4

To serve, scrape off the curing mixture and discard. To make slicing easier, cut away the skin. Pat the salmon dry with kitchen paper, then sprinkle the top side with the rest of the dill. Cut into thick or thin slices and serve with bread, butter and pickles.

TOP TIP

Also goes great in a cucumber salad, wrap or sandwich!

Ingredients – 8 items

Serving

1

FOR THE SALMON

Scottish salmon fillet

(skin-on)

500 g
White alcohol

Gin

55 ml

Fennel seeds

2 tsp

Juniper berries

(crushed)

8
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

50 g
Salt

Sea salt flakes

50 g
Black-pepper

Freshly ground black pepper

(Coarsely ground)

1 tbsp

TO SERVE

Rye bread

Butter

Butter

Dill

10 g

Dill pickles

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