Feature the delicate citrus aromas of Dune Distilling Co's Signature Gin and enjoy a show-stopping cured salmon to wow your guests.
This recipe is dead easy to prep ahead of time, leaving you ample opportunity for some impressive accompaniments – or mix up a cocktail or two!
INGREDIENTS
1 side of salmon, skin off
1kg of table salt
1kg sugar
Zest of 1 lemon
8 x 30ml shots of Dune Signature Gin
METHOD
1. Combine sugar, salt, gin, lemon zest and juice in a bowl and mix well.
2. Prepare salmon. With a filleting knife, clean side of salmon and put to one side ready for curing.
3. Lay a length of cling film longer than your salmon out on a bench.
4. Spread a small layer of curing mix on cling film and place salmon on top and cover salmon with remaining curing mix.
5. Wrap salmon as well as possible in cling film and place on a tray in fridge for a minimum 8 hours to a maximum of 24, turning salmon over half way through curing time.
6. Remove from fridge, unwrap, rinse with cold water and pat dry.
7. Slice thinly with a sharp knife and serve. We recommend pairing with beetroot, fresh citrus and sour cream or on tostadas with pickled cucumber, jalapenos and avocado aji verde.
