Ester Dry is definitely a food gin, with a robust backbone and enough spice and weight on the palate to carry food of all origins. Felix and Corinna’s favourite is this gin cured salmon using beetroot. It can easily be scaled down to smaller portions.
Beetroot cure:
250g beetroots topped, tailed
and quartered
Zest of one orange
1 lemon zest
2 juniper berries, bashed
120g cooking salt
40g brown sugar
30ml Ester Dry Gin
1 side (approx 1.4kg) high-quality sashimi grade salmon
Herb Cure:
2 small bunches dill
2 small bunch tarragon
100ml Ester Dry Gin
Put beetroot in the food processor and blitz, combine all beetroot cure ingredients together.
Lay down two or three layers of glad wrap in a tray. Put fish skin side down and cover with beetroot cure. Massage in thoroughly, wrap tightly and leave in fridge for 18 hours.
Scrape off cure, do not wash! Combine herbs and gin to make the herb cure.
Cover salmon, re-wrap and leave for another 18 hours.
Remove herb cure, and wrap tightly. Slice thinly to serve. Will keep for about 2 weeks in the fridge.
