We love serving this popular entrée at our Gin dinners! The beautiful colour of the salmon is visually stunning and I always think serving a whole something, whether that is a side of salmon or a whole ham, feels generous and instantly special.
As a host, this dish is also a winner because it can be almost completely prepared in advance then sliced and dressed just before serving.
We use 1919 classic gin in this recipe but you can switch out for Vodka if you (gasp) find yourself without any gin in the house.
I salmon fillet (allow around 200g per person)
6 tbsp Maldon sea salt
90g caster sugar
1 tbsp black peppercorns
2 tsp juniper berries
6 tbsp 1919 Classic Gin
A good handful of fresh dill, chopped
A note on ingredients and timings;
We always get a sashimi salmon fillet from High Country Salmon. They’ve done all the hard work of removing the skin and pin bones plus you can book the day you need delivery. Each fillet is vacuum packed and sent by courier with ice gel packs and wool insulation ensuring maximum freshness.
For this recipe, request your order 3 days before you wish to serve. So, if serving on a Saturday, book your delivery for Thursday and put the salmon fillet straight on to cure when it arrives.
First, grind the juniper and peppercorns coarsely in a morter and pestle or spice mill. Mix with the sugar, salt and gin then stir in your dill. When the salmon arrives, rinse it in cold water then pat dry with paper towels.
Overlap several lengths of plastic wrap to make it thicker and wider, allowing enough width and length to fully wrap your salmon. Spread some of the curing mix onto the plastic wrap and place your salmon on top. Now spread the rest of the curing mix on the top side of the salmon. Fold over the edges of your plastic wrap to snuggly seal in the salmon. Place on a baking sheet or large dish and then place another sheet or dish on top. Weigh this down with a couple of heavy tins or a solid dish. Refrigerate for 2-3 days turning occasionally.
When you are ready to serve, unwrap your salmon and brush off the curing mix, patting dry with a paper towel. Place the salmon fillet on your serving platter and slice very thinly at an angle. Dress with fresh chopped dill, capers and cornichons. Serve with rye bread and creme fraiche.
We like to use a stone platter to serve and in summer I pre chill this in the fridge to help keep the salmon cool.