Gin-cured salmon ‘salad’

Indulge in the refreshing flavors of gin-cured salmon in this vibrant salad. Perfectly balanced with fresh greens, this dish is a culinary delight.

Ingredients:

• 80g demerara sugar
• 70g sea salt
• ½ tsp fennel seeds
• ½ lemon, zested
• 4 tbsp gin, or use 1 tbsp crushed juniper berries
• 300g skin-on salmon fillet cut from the middle of the fillet if possible
• 1 small Granny Smith apple, cored and cut into matchsticks
• 1 long or 2 small shallots, peeled and finely sliced into rings
• 1 tsp capers
• ½ lemon, zested and juiced
• 1 tbsp chopped dill fronds, plus extra fronds to serve
• 3 tbsp cold-pressed rapeseed oil
• 2 tbsp crème fraîche
• 2 heaped tsp smoked lumpfish caviar
• shop-bought blinis (optional)

Instructions:

1. Combine the sugar, salt, fennel seeds, lemon zest, and gin in a bowl. Transfer half of the mixture into a spacious plastic container, placing the salmon, skin-side down, on top. Pour the remaining mixture over the salmon, ensuring it is evenly coated. Seal the container with a lid and refrigerate for 48 hours, remembering to flip the salmon halfway through the curing process.
2. After the full 48 hours have passed, remove the salmon from the curing mixture and rinse it under cold water to eliminate any excess. Dab the salmon with kitchen paper to dry, then wrap it up and refrigerate until you're ready to serve. Properly stored, it can last for up to two days in the refrigerator.
3. When you are prepared to serve, slice the salmon thinly and arrange it in a decorative manner on two serving plates. For the accompanying salad, combine apples, shallots, capers, lemon zest, half of the lemon juice, and dill in a mixing bowl. Season lightly with a pinch of salt. Divide the salad between the plates, placing it alongside the salmon. Drizzle the salad with rapeseed oil and the remaining lemon juice, then garnish the salmon with a dollop of crème fraîche, caviar, and a sprig of dill each. Optionally, serve with blinis.

Summary:

• Calories: 952 kcal
• Fat: 41 g
• Protein: 62 g
• Carbs: 84 g
• Potassium: 1316 mg
• Magnesium: 102 mg