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Gin cured salmon with pickled cucumber and tonic sorbet

Serves 6

Ingredients for salmon

· 100 g table salt

· 100 g caster sugar

· 2 teaspoon grated lime zest

· 1 teaspoon whole black peppercorns

· 1 teaspoon pink peppercorns

· 1 teaspoon juniper berries

· 1 small bunch of dill

· 200 ml gin

· 4 salmon fillets, de-skinned and pin-boned

Ingredients of quick pickled cucumber

· 1 large cucumber, medium sized

· 1 tsp sea salt

· 1 tsp sugar

· 120 ml white wine vinegar

· Ice cubes

· ½ tsp coriander seeds

Ingredients for tonic sorbet

· 400 g sugar

· 400 ml water

· Zest and juice 2 limes

· 400 ml tonic water

For the gin cured salmon

You will want to start this recipe at least 24 hours in advance

In a small bowl – combine, salt, sugar, zest, chopped dill, gin and lightly crushed juniper berries, black and pink peppercorns

Place half the mixture in a flat-bottomed dish and add the fish

Cover with the remaining mixture, cling and place in fridge to chill overnight

After 12 hours turn the fish and make sure its fully covered in the gin mixture

Place back in the fridge to cure for another 12 hours

Remove the salmon from the dish and rinse, pat dry with a paper towel

For the tonic sorbet

At the same time you’re getting your salmon cured; in a saucepan, combine your water and sugar, heat until the sugar has dissolved

Take off the heat and add the lime zest and juice

Allow this to cool then add the tonic water

Pour the liquid into the bowl of your ice cream machine, following machine’s directions

Alternatively place the mixture into a container that can go into your freezer

Freeze, stir the mixture every couple of hours

Once it’s fully frozen, place in a food processor and blitz until smooth and re freeze

Alternatively make in an ice-cream maker – follow your machine instructions.

For the fresh pickled cucumber

Lightly peel the cucumber so there is still a small amount of dark green peel

Slice the cucumber in half and using a teaspoon remove the seeds

Cut the cucumber into small cubes or use a mandolin or potato peeler to create thin ribbons of cucumber

In a bowl, combine the sugar, salt, vinegar and coriander seeds, mix until the sugar has dissolved

Place the cubes or ribbons into the vinegar mixture; make sure all is covered

Add 4/5 ice cubes to make sure the cucumber stays fresh

Leave to stand for @ 30 minutes, stirring occasionally

Pour off the excess liquid

To serve

Either cut the salmon into large cubes or thinly slice lengthways and arrange on plates

Place tonic sorbet in a small shot glass or chinese spoon (this melts very quickly so leave this step until last minute)

Scatter with cucumber and if you can get your hands on some pea shoots and borage flowers, use to decorate

Drizzle with rapeseed oil and serve with sourdough

It can also be served with a beetroot puree.

This could also be served as a canapé

Cut cucumber into @ 2 cm circles

Using a small pastry cutter, remove the peel from the cucumber to make a small cup

Remove half the seeds from the centre with a teaspoon

Cut the cured salmon into small cubes and place in hole of the cucumber cup

Grate some fresh lime zest and ground pepper on top to serve

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