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Gin and tonic cured salmon

Gin and tonic cured salmon

Gin and tonic cured salmon

  • Starter
  • medium
  • 8
  • 1 hour 15 minutes, plus 24 hours pickling and 10 hours curing

PT1H15M

PT34H

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1
Begin by making the pickled lemons, slice the lemons finely on a meat slicer or mandoline. Dissolve the sugar in the vinegar and mix in the water. Transfer the lemons and pickle to a vacuum bag and leave to pickle for 24 hours
  • 2 lemons
  • 55g of caster sugar
  • 125ml of Chardonnay vinegar
  • 165ml of water
2
For the salmon, toast the spices and crush. Blitz the zest, spices, dill and 100g of the Maldon to a coarse consistency in a blender and fold through the rest of the salt, the sugar and the gin
  • 10g of black peppercorns
  • 50g of juniper berries
  • 50g of coriander seeds
  • 1 bunch of dill
  • 100g of sugar
  • 75g of lime zest
  • 375g of maldon salt
  • 75g of lemon zest
  • 50ml of gin
3
Generously coat the salmon with the cure and leave for 10 hours. Rinse well and dry on kitchen paper. Dice into 1cm dice
  • 1kg side of salmon, trimmed
4
To compress the cucumber, slice along the cucumber into 0.5cm slices discarding any pieces with seeds
  • 1 cucumber, peeled
5
Transfer to a vacuum bag with the olive oil and salt and seal. Reserve in the fridge for 2-3 hours before dicing into cubes
  • 1 pinch of salt
  • 25ml of olive oil
6
For the soda bread, mix all of the ingredients except the buttermilk in a mixer until just incorporated, it will be quite wet. Add the buttermilk and mix well. Transfer to a shallow tin and bake for 35-40 minutes at 175°C. Leave to cool then crumble into bread crumbs and bake until crispy
  • 600g of wholemeal flour
  • 350g of jumbo rolled oats
  • 25g of salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • 375g of black treacle
  • 600ml of buttermilk
7
To make the tonic gel, blend the tonic water with the 100g of pickled lemon, 100ml of juice from the pickled lemons and the water until smooth and pass through a fine sieve. Heat the puree to 85°C and add the gellan, sugar and salt. Blend with a hand blender and transfer to a tray to set. Once set blend the gel to a purée consistency
  • 225ml of tonic water
  • 50ml of water
8
To make the dill mayonnaise, blitz the dill with the oil until smooth then hang through muslin. Whisk together the egg yolk, vinegar and mustard and slowly drizzle in the dill oil until emulsified. Season to taste
  • 1 bunch of dill
  • 250ml of grapeseed oil
  • 30g of egg yolk
  • 20ml of white wine vinegar
  • 5g of Dijon mustard
  • salt
9
To plate, arrange the salmon pieces in a ring with the cucumber dice and pipe dots of the dill mayonnaise on top. Sprinkle with soda breadcrumbs and garnish with dill sprigs
  • dill, sprigs

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Ingredients

Metric

Imperial

Salmon

Pickled lemons

  • 165ml of water
  • 125ml of Chardonnay vinegar
  • 55g of caster sugar
  • 2 lemons

Compressed cucumber

Soda bread

Tonic gel

  • 225ml of tonic water
  • 50ml of water

Dill mayonnaise

To plate

  • dill, sprigs

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