Gin Cured Salmon
Gin Cured Salmon
Based on the Scandinavian Gravlax, this is a simple recipe that anyone can do at home. It
will work on any of the salmonoid family of fish, including ocean trout. This is a great
alternative (and a fair bit cheaper) than smoked salmon and can be used in exactly the
same way.
500 gm (1 lb) Salmon fillet, skin on
50 gm (2 oz) sea salt
50 gm (2 oz) sugar
60 ml (1/4 cup) gin, vodka or aquavit
1/2 bunch dill, chopped
The first step is to remove the fine pin bones in the salmon. Run your finger over the
fattest part of the fillet to find the bones. They will be in a single line the length of
the fish. Using tweezers or pliers, gently grab the top of the bone and ease it out of the
fish. Be careful here, because the final presentation will be marred if you damage the
flesh too much.
When all the bones have been removed, mix together the salt, sugar, gin and dill and rub
into the fish. Place the fish flesh side down into a stainless steel or glass dish, cover
with plastic film and place in the refrigerator for 12 hours or over night.
The next day, wash the curing mix off the fish and pat dry with paper towels. Using a very
sharp knife, cut thin slices of the fish, cutting towards the tail section. You can slice
the fish up to a day in advance and unsliced it will keep for 5 days.
Serve in the same manner as smoked salmon, that is on blinis with sour cream and capers or
draped over boiled new potatoes with horseradish.
This recipe has a simple multiple. 10% of the fish weight in salt and 10% in sugar. So 2
kg (4 lb) of fish will need 200gm of sugar and 200gm of salt. Adjust the alcohol of
course! The amount given in the recipe will feed 6-8 for an entree and 12 as a cocktail
food item.
Come and get some more
www.users.bigpond.com/loaf
Source: