Gin cured salmon with rhubarb, pickled ginger and sour cream recipe
Try this restaurant-worthy appetiser designed by chef Doug Crampton: gin cured salmon with rhubarb, pickled ginger and sour cream.
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Cooking tools:
- Mortar and pestle
- Piping bag
- Pastry brush
- Microplane
- Peeler
- Coffee filter
- Mixing bowl
- Tray
- Plastic wrap
- Microwave
- Microwaveable plate
- Refrigerator
- Pot
- Stove
- Chef's knife
- Cutting board
- Plate
Ingredients
- 100 g rhubarb
- 1 medium cucumber
- 300 ml water
- 200 ml white wine vinegar
- 1 tsp salt
- 500 g skinless salmon fillet
- 100 g rock salt
- 100 g granulated sugar
- 1 lemon, juiced and zested
- 1 lime, juiced and zested
- 1 orange, juiced and zested
- 75 ml gin
- 1 tsp juniper berries
- 50 g shop-bought sushi ginger
- 200 ml sour cream, strained over a coffee filter overnight
- 1 small bunch of chives
- 1 small bunch of dill
- 1 small bunch of flat leaf parsley
- 25 ml vegetable oil
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