By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
1 hour 15 minutes, plus 24 hours pickling and 10 hours curing
PT1H15M
PT34H
Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic. Pickled lemons can be made in big batches and used in other seafood dishes, they will keep for up to three months in the vacuum bag.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To make the pickled lemons, slice the lemons finely on a meat slicer or mandoline. Dissolve the sugar in the vinegar, mix in the water and transfer the lemons and liquid to a vacuum bag and leave to pickle for 24 hours
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
Leave to cool completely, then crumble into breadcrumbs then bake until crispy in a low oven
5
For the salmon, toast the spices and crush. Blitz the zest, spices, dill and 100g of the flaky sea salt to a coarse consistency in a food processor and transfer to a bowl. Fold through the remaining salt, sugar and gin
To make the tonic gel, blend the tonic water with the 100g of pickled lemon, 100ml of pickling liquor 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 in the fridge. Once set blend the gel to a purée consistency and transfer to a piping bag
225ml of tonic water
50ml of water
10
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
When ready to serve, rinse the salmon well and dry on kitchen paper. Cut into a 1cm dice, discarding some of the edges if they are too salty
12
To plate, arrange the salmon pieces in a ring with the cucumber dice and pipe dots of the dill mayonnaise and tonic gel on top. Sprinkle with soda breadcrumbs and garnish with dill sprigs
Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Gin and tonic-cured salmon
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?