Gin and Juniper Cured Salmon

Name: Lachs Gin-Wacholder-Beize
Total time: 36 h
Ingredients: 40 g Grobes Meersalz; 25 g Zucker; 30 ml Gin; 8 g Wacholderbeeren, grob zerstoßen; 5 g Koriandersamen, grob gemahlen; 5 g Zitronenschale, gerieben

MarinadeFishCold SmokingMedium36–48 hrs

Gin and fresh juniper berries give the salmon a botanical, floral aroma with a slightly resinous note. The cure is especially suited to premium salmon and festive occasions. Coriander beautifully underscores the botanical gin notes.

Ingredients(for 1 kg)

Coarse sea salt40 g

Sugar25 g

Gin30 ml

Juniper berries, coarsely crushed8 g

Coriander seeds, coarsely ground5 g

Lemon zest, grated5 g

Instructions

Preparation

20 minutes

Debone, rinse and pat dry the salmon fillet. Crush juniper berries and coriander in a mortar. Combine all dry ingredients and lemon zest.

Curing

36–48 hours

Distribute gin evenly over the flesh side, then apply the dry cure. Wrap the fillet in cling film, weigh down and store at 2–4 °C. Turn every 12 hours.

Finishing

10 minutes

Remove the cure and pat the fillet dry. Slice diagonally into paper-thin slices and serve garnished with fresh herbs.

Pro Tip

Choose a high-quality London Dry gin with pronounced juniper character – cheaper gins impart very little flavour to the fish.

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