Bath Gin Cured Salmon

Using local gin to cure his salmon for this simple but impressive starter

Yields4 Servings
 50g sea salt
 50g caster sugar
 large pinch juniper berries
 large pinch ground cardamom
 large pinch fennel seeds
 250g salmon fillet, scaled and pin boned
 50g rocket
 50g extra virgin rapeseed oil
 30ml Bath Gin
 1 beef tomato
 crème fraîche (to serve)
 handful chives (finely chopped)
 1/2 lemon (juice only)
 8 thin slices of rye bread
 100g fennel (thinly shaved)
1

Mix together the salt, sugar, juniper and spices. Coat the salmon with the mixture, then wrap it up in cling film and leave in the fridge for 12 hours

2

Make the rocket oil by blanching the leaves in boiling water for 2 seconds, then refreshing in ice water. Drain well and blend in a processor with the rapeseed oil, then season with a touch of salt and pepper.

3

After 12 hours wash off the salt and sugar thoroughly and dry the fish. Pour gin and 70ml of the rocket oil into a container and submerge the fish in the liquid. Leave for 12 hours pressed gently with weights.

4

For the tomato concasse, peel the tomato (blanching in boiling water for a few second then refreshing in cold water usually helps with this) and scoop all the seeds out. Finely dice the flesh.

5

Mix the crème fraîche with the chopped chives and a squeeze of the lemon juice, and toast the rye bread.

6

When the salmon is ready, remove the mixture and thinly slice (aim for approx 60g per portion) and serve with the toasted bread, a spoonful of the crème fraîche mixture, fennel shavings and tomato concasse.

Category

Ingredients

 50g sea salt
 50g caster sugar
 large pinch juniper berries
 large pinch ground cardamom
 large pinch fennel seeds
 250g salmon fillet, scaled and pin boned
 50g rocket
 50g extra virgin rapeseed oil
 30ml Bath Gin
 1 beef tomato
 crème fraîche (to serve)
 handful chives (finely chopped)
 1/2 lemon (juice only)
 8 thin slices of rye bread
 100g fennel (thinly shaved)

Directions

1

Mix together the salt, sugar, juniper and spices. Coat the salmon with the mixture, then wrap it up in cling film and leave in the fridge for 12 hours

2

Make the rocket oil by blanching the leaves in boiling water for 2 seconds, then refreshing in ice water. Drain well and blend in a processor with the rapeseed oil, then season with a touch of salt and pepper.

3

After 12 hours wash off the salt and sugar thoroughly and dry the fish. Pour gin and 70ml of the rocket oil into a container and submerge the fish in the liquid. Leave for 12 hours pressed gently with weights.

4

For the tomato concasse, peel the tomato (blanching in boiling water for a few second then refreshing in cold water usually helps with this) and scoop all the seeds out. Finely dice the flesh.

5

Mix the crème fraîche with the chopped chives and a squeeze of the lemon juice, and toast the rye bread.

6

When the salmon is ready, remove the mixture and thinly slice (aim for approx 60g per portion) and serve with the toasted bread, a spoonful of the crème fraîche mixture, fennel shavings and tomato concasse.

Bath Gin Cured Salmon