GIN-CURED SALMON

Infused with juniper berries and coriander seeds and cured in gin, this gin-cured salmon (also known as gravad lax) is a light and fresh dish to prepare at home.
   
Ingredients for GIN-CURED SALMON

Yield: varies
Salt
(no iodine, no additives)
75g
Sugar, Castor
75g
Gin
80ml
Coriander Seeds
2 teaspoons
Cumin Seeds
1 teaspoon
Juniper Berries, Crushed
1 teaspoon
Lime Zest
1 teaspoon
Peppercorns, Pink
1 teaspoon
Peppercorns, Black, Cracked
1/2 teaspoon
Salmon, Skin On,  Boneless
400g
Plus 2 Lebanese cucumbers, 1 lime, 2 tablespoons fresh mint leaves,
borage flowers, extra virgin olive oil and toasted sourdough slices to serve.
  
METHOD:
1.  Combine all ingredients (except for salmon) in a bowl.
2.  Spread the base of a ceramic (or glass) dish with half of the mixture.
3.  Add the salmon skin side down and top with the remaining marinade.
4.  Cover with plastic wrap and refrigerate overnight (turn fish after 8-12 hours, topping with marinade after turning).
5.  Remove salmon from the dish, rinse and pat dry. Reserve marinade for vegetables (if using).
6.  Using a mandolin, slice fresh cucumber into long ribbons and marinate for 20-30 minutes.
7.  Drain cucumber, reserving 1 tablespoon of the spices from the marinade.
8.  Discard skin from the salmon and slice very thinly on an angle. 
9.  To serve: Arrange salmon slices on a plate, top with marinated cucumber ribbons, sliced lime, fresh mint leaves, borage flowers and reserved spices. Drizzle with extra virgin olive oil and serve with toasted slices of sourdough bread.
  
NOTES:
o  Prepare this dish a day ahead of serving.
o  Pink peppercorns and juniper berries are available from the spice section of supermarkets and health food stores.
o  Borage plants are available from garden centres.

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