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 – 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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Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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Link in bio for the recipe.
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
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250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
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100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
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