Feature the delicate citrus aromas of Dune Distilling Co's Signature Gin and enjoy a show-stopping cured salmon to wow your guests.
This recipe is dead easy to prep ahead of time, leaving you ample opportunity for some impressive accompaniments – or mix up a cocktail or two!
INGREDIENTS
- 1 side of salmon, skin off
- 1kg of table salt
- 1kg sugar
- Zest of 1 lemon
- 8 x 30ml shots of Dune Signature Gin
METHOD
- Combine sugar, salt, gin, lemon zest and juice in a bowl and mix well.
- Prepare salmon. With a filleting knife, clean side of salmon and put to one side ready for curing.
- Lay a length of cling film longer than your salmon out on a bench.
- Spread a small layer of curing mix on cling film and place salmon on top and cover salmon with remaining curing mix.
- Wrap salmon as well as possible in cling film and place on a tray in fridge for a minimum 8 hours to a maximum of 24, turning salmon over half way through curing time.
- Remove from fridge, unwrap, rinse with cold water and pat dry.
- Slice thinly with a sharp knife and serve. We recommend pairing with beetroot, fresh citrus and sour cream or on tostadas with pickled cucumber, jalapenos and avocado aji verde.
