Edinburgh Gin Cured Salmon - Salmon Recipes
Recipe kindly contributed by Roy Brett of the Ondine Restaurant, Edinburgh
Ingredients
- 500 g uncooked beetroot peeled & diced
- 1 tsp toasted fennel seeds
- 1 small bunch of dill
- 100 ml Edinburgh gin
- 500 g sea salt
- 250 g caster sugar
- 500 g salmon
- 200 ml rapeseed oil
- 40 g Coleman’s English Mustard
- 6 Rock oysters
- 1 lemon, juiced
- 60 g Panko breadcrumb
- 50 ml pasteurised egg yolk
- 50 ml milk
- 8 oysters
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