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Spiced Gin Cured Salmon

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Hi Everyone,

Regular readers will know we called upon the talents of Big G recently to host a #SmallCityRecipes demo at Provender Brown's Wee G & T Festival.  

We had a call around some of the distillers beforehand for recipe ideas and completely fell in foodie love with this Gin Cured Salmon from the Gerry's Kitchen blog, created it for Darnley's View Gin.

Big G recreated at home to give us tasters for the day and then it was over to Gill to recreate it again for this week's photography. Suffice to say we've had a few goes and a few tastes now and I can promise you it is worth the 48 hour curing time!

The botanicals and spices from the gin really do penetrate the salmon and you get lovely flavours of juniper, cinnamon and nutmeg coming through. 

For me it has to be crusty brown bread and a little unsalted butter but my other half stirred some into scrambled eggs and announced it a new found favourite!

However you enjoy it, do let us know.

Nicki  X

Huge Thanks to fellow foodie, Gerry for allowing us to recreate his recipe here.  Follow Gerry's blog for more of the same>>

Ingredients:
  • 2 salmon fillets
  • 1 tbsp fresh dill, roughly chopped
  • 1 tbsp pink peppercorns, crushed
  • zest of one lime
  • 1 tbsp grapefruit juice
  • 20g salt
  • 30g sugar
  • 6 tbsp gin, I used Darnley's View Spiced Gin

     

    Recipe Method

    1. Mix all of the ingredients in a bowl, stirring until the salt and sugar have dissolved.
    2. Place the salmon in a dish then pour over the curing liquor, making sure that the fillets are covered.
    3. Wrap in cling film then place a smaller dish on top of the salmon then weigh down with a couple of tins of beans.
    4. Place the dish in the fridge for a minimum of 48 hours to cure. You can cure the salmon for up to five days for a deeper flavour.
    5. After 48 hours, remove the salmon from the fridge. Pour off the curing liquor before rinsing the fillets under cold water then pat the salmon dry with some kitchen roll. The fish should feel firm to the touch.
    6. To serve, slice the salmon with your sharpest knife. Use a long, slow slicing motion to get thin slices of lovely cured salmon.

    Nicki's Tuppenceworth

    We hope you enjoy making this delicious gin cured salmon and don't forget to pick up your bottle of Darnley's Spiced Gin Prov Brown. You can pick up a bottle in-store or online here >>>

    You can also check out our brilliant Small City Gallery to see all the pics from the Wee G & T Festival here >>> 

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X

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