.png)
Gin-Cured Salmon with Juniper, Caraway and Coriander
A glorious addition to any brunch… or breakfast… or any other meal. This gin-cured version is outrageously delicious, extremely easy to do, and much cheaper than buying it. I usually keep some in the fridge and eat it for breakfast as it is a much better downsizing option.
- 1kg salmon fillet
- 100g rock salt
- 100g soft brown sugar
- 6 juniper berries
- 1 teaspoon peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 100ml gin
- Mix the salt and the sugar together.
- Put a piece of tin foil on a baking tray (with a lip) large enough to completely wrap up the salmon.
- Sprinkle a bit of the salt and sugar mix over the surface – it is not vital to the curing, but it hardens the skin, which really helps if you want to remove it.
- Wash the salmon and pat dry. Check it for any bones and remove them.
- Lay the salmon, skin-side down, on top of the foil.
- Grind the spices in a pestle and mortar and sprinkle them evenly over the salmon.
- Cover the whole salmon with a good layer of the salt and sugar mix, using the foil to help bank it up round the sides.
- Drizzle the gin carefully so that all the salt/sugar mix is gin-soaked but without washing it all off. If there is excess gin, add it to some tonic with a slice of lemon, a sprig of rosemary, and plenty of ice.
- Wrap up the salmon in the foil and put something flat – like a baking tray – on top; weight it down either with weights, tins of things, or if like me you have an over-full fridge, other plates and bowls of food.
- Leave it in the fridge for 12 – 48 hours. The longer you leave it, the firmer it gets, and the more flavour it has. But if you leave it too long, it loses succulence and gets too salty and hard. I usually cure mine for about 24 hours, but it depends slightly on the thickness of the salmon.
- Unwrap the salmon it and wash all the salt and sugar off.
Diva notes.
Salt and Sugar
Do not be alarmed at the amount of sugar and salt – most of it is washed off at the end. The exact amount needed depends on the size of fillet – you need to cover the whole of it really well. If I have any salt / sugar mix left over I put it in a jar for the next time. There is always a next time.
Sugar
If you have no soft brown sugar, use any other sort you find lurking in your larder.
Rinsing the Salmon
If it is a little too salty, I run it under cold water a bit more. If it is really salty (it often is), I soak it in water for a few minutes: I might be a fan of salt to bring out and balance flavours, but I don’t want them to taste salty.
Taking off the skin
N.b.You don’t have to. But if you do, use a very sharp knife. Once you have got it started, you can usually peel it off.
Sign up for new recipes, tips, and downsizing stories.
