Juniper Berries and artisan gin from Scotland is added to our secret cure mix to produce our popular gin-cured smoked salmon. Complete with flavours of beetroot and gin, this salmon can be cured for up to a week depending on your preference. Reserve in the fridge for 2–3 hours before dicing into cubes, To make the tonic gel, blend the tonic water with the 100g of pickled lemon, 100ml of pickling liquor from the pickled lemons and the water until smooth and pass through a fine sieve. It is normally cured with salt and sugar and flavoured with dill and white pepper, but here we have also added some gin and juniper, a popular twist in Sweden at Christmas to give the salmon a slightly more sophisticated taste. The thin slices of cured salmon goes well on bagels and rye bread, alongside mustard, creamy cheese, cucumbers and capers. Then, add the fish stock and cucumber flesh trimmings. Beetroot and gin-cured salmon. Blitz the zest, spices, dill and 100g of the flaky sea salt to a coarse consistency in a food processor and transfer to a bowl. Whisk together the egg yolk, vinegar and mustard and slowly drizzle in the dill oil until emulsified. In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together … Beetroot and cured salmon work so well together in this salmon recipe thanks to their sweet and salty opposite flavours which combine fin wonderful harmony for an absolutely delicious outcome. Cucumber and yoghurt sorbet with citrus-cured salmon, charred cucumber and pickled cucumber, Begin by preparing the salmon. Gravad lax (cured salmon) is a smörgåsbord (buffet table) classic. Article by Roberta Slow. Once the emulsion has reached the correct consistency, pass through a fine sieve, taste and reserve, Chop the dill as finely as possible. Diana Chan’s cured salmon appetiser is guaranteed to impress your guests this festive season. Remove the salmon from the cling film and sprinkle with the chopped dill, Slice the salmon into even portions using a very sharp knife. Brush the top of the salmon fillet generously with the gin. Remove the salmon from the gin marinade, scrape off the spice mix and pat dry with paper towels. Cured Salmon Recipe Salmon Recipes Fish Recipes Seafood Recipes Cooking Recipes Healthy Recipes Tapas Gravlax Recipe Beetroot Recipes. It’s vibrant colour, thanks to beetroot, easily wows guests without too much effort. Fold through the remaining salt, sugar and gin, Generously coat the salmon with the cure and leave for 10 hours, To compress the cucumber, slice along the cucumber into 0.5cm slices, discarding any pieces with seeds, Transfer to a vacuum bag with the olive oil and salt and seal. Put the salmon fillet into a small tray on a double layer of cling film. Comice pear infused gin and lemon thyme tonic, Compressed fennel gin, vanilla and lemon balm tonic, Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche, To make the pickled lemons, slice the lemons finely on a meat slicer or mandoline. Blend with a hand blender and transfer to a tray to set in the fridge. Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1. Cut into a 1cm dice, discarding some of the edges if they are too salty, To plate, arrange the salmon pieces in a ring with the cucumber dice and pipe dots of the dill mayonnaise and tonic gel on top. Aug 28, 2015 - Beetroot and gin cured salmon has a sweet, salty flavour with a vibrant colour and makes a really lovely dinner party starter Coat both sides of the salmon in the marinade, ensuring the mixture is evenly distributed. Sprinkle with soda breadcrumbs and garnish with dill sprigs, 6 stunning cures for your salmon this Christmas, 1 hour 15 minutes, plus 24 hours pickling and 10 hours curing, Join our Great British Chefs Cookbook Club. Set aside for 20 minutes to infuse, Meanwhile, use a mandoline to slice the cucumber into 3-5mm thick rounds. Garnish with Kewpie mayonnaise, spring onions, baby cucumber (optional) and drained pickled grapes. I would thoroughly recommend anyone … Beetroot & Gin Cured Salmon Gravlax. This beetroot & gin cured salmon went down an absolute treat in AnotherFoodBloggers house. Place the salmon wrapped in cling film into the tray and leave for 10 minutes. Tie the ends of the rolls tightly with string, ensuring that there are no air pockets. Add the juice, gin, and bitters to a 1 gallon zip bag. Pickled lemons can be made in big batches and used in other seafood dishes, they will keep for up to three months in the vacuum bag. Spread the mustard mixture over the fillet and sprinkle with the salt mixture. Mix the gin, lemon and lime zests, salt and sugar together in a bowl and spread 1/4 of this mix on top of the clingfilm. Prep 15 min Cook 10-15 min Serves 4. Place the salmon onto plates with the cucumber pieces, followed by the emulsion and a few picked dill fronds. Combine the sugar, salt, lemon, gin and pepper in a bowl and place the salmon on a tray. Dissolve the sugar in the vinegar, mix in the water and transfer the lemons and liquid to a vacuum bag and leave to pickle for 24 hours, For the soda bread, mix all of the ingredients except the buttermilk in a mixer until just incorporated, it will be quite wet. How - To S1 • E140 How to Impress Your Friends By Curing Your Own Salmon - Duration: 6:37. It takes a little to cure but surprisingly simple to make. Bring back to the boil, then remove from the heat and leave to chill, Add the cucumber peelings, wasabi paste and salt and tip into a blender. Wash under cold water, making sure that there is no marinade left on the slice, then pat dry with kitchen towel and taste to check the seasoning, If the flavour level is still a little weak, leave the salmon in the marinade for a further 15-20 minutes. Set aside in the fridge and allow to rest for a minimum of 1 hour, For the wasabi emulsion, place the shallots and white wine in a pan, bring to the boil and reduce by half. Place the salmon in the fridge and allow to cure over night or for at least 8 hours. This #fishyfriday I have a very special recipe for you: GIN TONIC CURED SALMON! Transfer to a shallow tin and bake for 35–40 minutes, Leave to cool completely, then crumble into breadcrumbs then bake until crispy in a low oven, For the salmon, toast the spices and crush. Carefully turn the salmon over and sprinkle over the remaining … Add the prepared salmon. Gin proves to be a gorgeous flavouring for salmon in this summery dish from Dave Watts, with cucumber, dill and wasabi adding further notes of vibrancy. Dave Watts may have come to cooking relatively late (at the age of 21), but he has more than made up for his slow start – winning Good Food Guide’s Chef to Watch accolade in 2013 and impressing at the stove of The Star Inn. Put the salmon to one side and rinse the tray under the tap. Beetroot and gin-cured salmon; This competition is now closed. The bigger the piece, the longer that the flavours will take to infuse into the salmon. Next sprinkle the spices over the salmon. Press through a fine-mesh sieve. 5:45. Pink, gin cured salmon (gravlaks) Posted by missannik on December 27, 2017 January 8, 2018. In a bowl, mix together gin, salt, sugar, lemon juice and grated beetroot 2. Curing your own salmon isn't as tricky as you might think and it looks so much more impressive than shop bought. Blitz until smooth, then slowly add the xanthan gum to thicken. Mix the salt and sugars together in a large bowl to combine them well. Over the last few years this has been my go to recipe for entertaining, as it’s perfect as a canape or a starter. 640. Season the charred rounds with a little salt and lemon juice, then set aside until ready to serve, Strain the infused liquor through a strainer. Place the salmon in the middle of the cling film. Method. Prep your salmon fillet by removing any skin, fat, bones. 20 minutes + 24 hours curing; serves 10; Easy; Try our on-trend zesty and boozy gravadlax, perfect for lunches, canapés or as a showstopping centrepiece. Season to taste, When ready to serve, rinse the salmon well and dry on kitchen paper. Using only the finest Hebridean salmon, this superior product is available to buy in our own deli in 200gms packs (£10). Peel the cucumber for the compressed cucumber and use a mandoline to slice the flesh into ribbons, discarding the seeds, Add 2 pinches of salt to the ribbons and set aside for 15 minutes, After this time, rinse off under cold water and set aside in a sieve to drain, To prepare the pickling liquor for the cucumber pearls, combine the water, vinegar, oil, shallot, garlic, thyme and salt in a pan, bring to the boil then remove from the heat. 2. Use a suitably-sized pastry cutter to neatly cut out rounds of seeds, then char with a blowtorch until blackened and set aside. Add the buttermilk and mix well. Cover with plastic wrap and refrigerate for 36 hours. Tip half of the salt and sugar mixture over the salmon and then add half the dill. Gin Tonic cured SALMON | Bart van Olphen - Duration: 5:45. To serve, slice salmon thinly and arrange on individual starter plates or Chinese spoons. Gin Salmon Recipe: Dill-infused Salmon Gravalax | The Gin Kin You can ask your fishmonger to skin and trim the side of salmon for this gin-cured salmon recipe if easier. Cover with cling film and leave in the fridge for 45 minutes, Meanwhile, prepare the cucumber garnishes. Slice salmon to fit into zip lock bags. You will also find it on the menus in some of Scotland's finest establishments including Gleneagles Hotel Strathearn Restaurant. Mix the sugar and salt together then sprinkle it over the salmon. Salmon Step 2 Mix all ingredients for the Salmon together in a bowl, and cover with the marinade, place fish skin side down in a zip lock bag and refrigerate for at least 24 hours (or up to 48 hours). Don't you just love the colour of that beetroot? Beet and Gin Cured Salmon Recipe Marinade. Add the cucumber rings (left from cutting out the seeds) and leave to pickle in the fridge until ready to serve, Once the salmon has been curing for 45 minutes, remove from the fridge and slice away a thin piece of flesh. Serve this gin-cured salmon with scrambled eggs on toast, as a starter with a salad, or with cream cheese, dill, capers and a squeeze of lemon juice Mix the gin, salt, sugar, lemon zest and juice and beetroot in a bowl Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic. 3 Spread the cure mix over the top (flesh side) of the fillet, then wrap the fish tightly with plastic wrap. Once set blend the gel to a purée consistency and transfer to a piping bag, To make the dill mayonnaise, blitz the dill with the oil until smooth then hang through muslin. Lie the side of salmon on top of this and then cover the salmon flesh with the remaining mixture. Hey, there seafood lovers! 3. Bart's Fish Tales 3,167 views. Splash the gin evenly over the flesh of the salmon and massage it in. Diana Chan's beetroot and gin cured salmon . For the herb cure, pick and finely chop the dill and tarragon, then mix with the sloe gin in a bowl. Gin Cured Gravlax. Heat the puree to 85°C and add the gellan, sugar and salt. Pour half of the blueberry mixture over the salmon and add the remaining dill. After 10 minutes, turn the salmon over and leave for a further 10 minutes, Once ready, remove the salmon from the water and cover in iced or cold running water until cool. Place the salmon fillet flat in a large glass dish, skin side down. Serve immediately, 6 stunning cures for your salmon this Christmas, 1 hour 30 minutes, plus curing and setting time, 1 side of salmon, 1kg in weight, skinned and trimmed, , plus extra for seasoning the charred cucumber seeds, Join our Great British Chefs Cookbook Club. 1. Refrigerate for 1-2 hours, To cook the salmon, pour hot tap water (55-60°C) into a tray deep enough to completely submerge the salmon. Once the flavour is to your liking, wash the side of salmon off under cold running water and leave to drain on a wire rack for 10 minutes, Once dry, cut the fillet in half lengthways and roll each half tightly in cling film to create 2 sausage shapes. Firstly, wrap a large lipped baking sheet in clingfilm. Wrap each piece in plastic wrap and freeze until needed. Step 3 Once cured, remove from the bag and rinse the salmon under cold water (removing excess marinade) and pat dry with paper towel. Grind the black pepper with the dill and coriander seeds in a pestle and mortar until it’s a powder. In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of … Put the salmon back onto the clean tray, skin-side down, and pack the herby cure onto the fish using your hands. Rinse and wipe dry. Wear gloves when you're grating the beetroot to avoid getting stained hands Nathan Outlaw’s raw salmon with gin, cucumber and lemon. Sprinkle this over the salt mixture, then stir in the chopped dill, lime zest and gin until it’s all well combined. Zip tight. Gravlax is a Scandinavian dish of salmon dry-cured in sugar, salt, and delicious flavors like dill, or you know, gin. To a blender or processor, add beet, celery, and onion. Puree until smooth. Let’s talk Gravlax.