Prep
30 minsBake
N/AServes
4Difficulty
Easy 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.
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.
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.
Refrigerate for 2-4 days to cure, and turn once a day.
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 β 8 items
1
FOR THE SALMON
Scottish salmon fillet
(skin-on)
Gin
Fennel seeds
Juniper berries
(crushed)
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Sea salt flakes
Freshly ground black pepper
(Coarsely ground)
TO SERVE
Rye bread
Butter
Dill
Dill pickles
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Trusted by the Best β Comptoir Bakery π₯
Weβre kicking things off at the incredible @comptoir_bakery - a French-style bakery in the heart of London - where @mattyedgell steps into the kitchen to meet the team, get hands-on with their signature bakes, and discover why they trust Tate & Lyle Sugars to bring the magic to every bake.
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π First stop: Comptoir Bakery. Letβs go.
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