Juniper and Gin Cured Salmon with Cucumber Salad
This Juniper and Gin Cured Salmon with Cucumber Salad is a perfect dish for serving up at Christmas. Curing the salmon is really easy too!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Baking sheet
- Plastic wrap
- Kitchen towel
- Saucepan
- Stove
- Melon baller
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Blender
- Deep fryer
- Oven
- Refrigerator
- Plate
Ingredients
- 600g piece of salmon, pine board and belly removed
- 200g table salt
- 200g caster sugar
- 50ml gin
- 10g juniper berries, crushed
- 50g caster sugar
- 50ml white wine vinegar
- 1 x 5 cm piece of ginger, peeled and julienned
- 1 cucumber,
- 1 shallot, peeled and sliced
- Cucumber from above
- Pinch of salt
- Pinch of sugar
- Splash of vinegar
- 1 tsp xanthum gum
- Reindeer moss deep fried
- Thin baguette croutons
- Micro herbs
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