Gin Cured Salmon with Cucumber Ketchup
This gin cured salmon is great to serve at parties and gatherings. The fantastic side of cucumber ketchup is refreshing and flavoursome and includes caster sugar, rice wine and salt.
Ingredients
For the salmon:
- 1 side salmon, pin-boned with belly removed
- 400g table salt
- 200g caster sugar
- 50ml gin
For the ketchup:
- 2 cucumbers, seeds removed
- 100ml rice wine vinegar
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 2-3 teaspoons xanthum gum
For the pickle:
- 100ml rice wine vinegar
- 50g caster sugar
- 1 small bunch of dill
- 5 small cucumbers sliced length ways
Method
Place the salt and sugar into a bowl and mix. Line a large baking tray with several layers of cling film. Pour half of the sugar and salt mixture into the tray, making sure it is spread evenly over the tray.
Place the salmon on top then cover it with the remaining mixture and sprinkle over the gin.
Wrap tightly in cling film and leave in the fridge for 24 hours. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel.
For the ketchup, put the cucumbers, vinegar, sugar and salt into a food processor, blitz then add the xanthum gum a tsp at a time until thickened.
For the pickle, warm the sugar and vinegar in a pan, add the small cucumbers and dill, then leave to infuse.
To serve, slice the salmon thinly and layer onto a plate. Add a pile of the pickled cucumbers and a spoonful or two of ketchup.
Ingredients
For the salmon:
- 1 side salmon, pin-boned with belly removed
- 400g table salt
- 200g caster sugar
- 50ml gin
For the ketchup:
- 2 cucumbers, seeds removed
- 100ml rice wine vinegar
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 2-3 teaspoons xanthum gum
For the pickle:
- 100ml rice wine vinegar
- 50g caster sugar
- 1 small bunch of dill
- 5 small cucumbers sliced length ways
Method
Place the salt and sugar into a bowl and mix. Line a large baking tray with several layers of cling film. Pour half of the sugar and salt mixture into the tray, making sure it is spread evenly over the tray.
Place the salmon on top then cover it with the remaining mixture and sprinkle over the gin.
Wrap tightly in cling film and leave in the fridge for 24 hours. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel.
For the ketchup, put the cucumbers, vinegar, sugar and salt into a food processor, blitz then add the xanthum gum a tsp at a time until thickened.
For the pickle, warm the sugar and vinegar in a pan, add the small cucumbers and dill, then leave to infuse.
To serve, slice the salmon thinly and layer onto a plate. Add a pile of the pickled cucumbers and a spoonful or two of ketchup.
