Put the salt, juniper and sugar into a bowl and mix.
Line a large tray with cling film, making several layers and pour half of the mixture into the tray. Making sure it is spread over the tray, place in the salmon and cover the top side with the remaining mixture. 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 remaining mix; pat the salmon dry with a tea-towel.
For the pickle, simply boil the vinegar and sugar for a minute. Use a Parisienne baller to cut balls out of a cucumber and pop in the pickle with the ginger and shallot take off the heat and cool.
Use the rest of the cucumber to make the ketchup. Remove all the seeds then blitz with a pinch of salt, sugar and a splash of vinegar until smooth then add a tsp of the xanthum gum and blitz again.
To serve, thinly slice the salmon, and layer onto a plate with a pile of the pickle and dot with ketchup.
Put the salt, juniper and sugar into a bowl and mix.
Line a large tray with cling film, making several layers and pour half of the mixture into the tray. Making sure it is spread over the tray, place in the salmon and cover the top side with the remaining mixture. 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 remaining mix; pat the salmon dry with a tea-towel.
For the pickle, simply boil the vinegar and sugar for a minute. Use a Parisienne baller to cut balls out of a cucumber and pop in the pickle with the ginger and shallot take off the heat and cool.
Use the rest of the cucumber to make the ketchup. Remove all the seeds then blitz with a pinch of salt, sugar and a splash of vinegar until smooth then add a tsp of the xanthum gum and blitz again.
To serve, thinly slice the salmon, and layer onto a plate with a pile of the pickle and dot with ketchup.
