GIN & JUNIPER CURED SMOKED SALMON | Hot Smoked
1. Prepare the fish by filleting into two sides with skin on. Remove any pin bones by gently running your finger against the flesh grain and plucking out
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 hotsmoked.co.uk.
Ingredients
- 2kg whole salmon – filleted into two sides
- 500g coarse sea salt
- 300g soft brown sugar
- 20g crushed whole juniper berries
- 100ml gin
- beech for a light, subtle flavour
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