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Prep 15 minutes
Total 24 hours
Serves
US | Metric
Ingredients
  • 1 side of fresh salmon, skin on and pin-boned
  • ¾ cucumber, halved, seeds, removed
  • 3 tbsps juniper berries
  • 2 tbsps coriander seeds
  • 1 tbsp black peppercorns
  • 100 g gin
  • 1 lemon, zest only
  • 100 g caster sugar
  • 100 g coarse sea salt
Aromatic gin and cucumber cured salmon Aromatic gin and cucumber cured salmon

Aromatic gin and cucumber cured salmon

Traditionally salmon was cured to preserve it for a long time using a combination of salt and sugar, which ‘cooks’ the fish by drawing out moisture and creating a syrup. Gravadlax is probably the most well-known version of curing, which also includes dill and mustard to flavour the salmon.


I've taken some of my favourite ingredient combinations to give a delicate aromatic flavour to the salmon. It is then ready for slicing and serving for brunch, lunch, canapés or as an impressive centrepiece.


Trim any thin bits from the sides and tail end of the salmon fillet to make it into a rough rectangle – this may seem a waste, but thinner bits will over-cure and be inedible, so it’s better to eat them now. 


Grate the cucumber, and lightly squeeze out any excess liquid. Put the cucumber into a bowl. 


Crush the juniper berries, coriander seeds and peppercorns in a pestle and mortar or by wrapping them in a tea towel and bashing them with a rolling pin.


Add to the cucumber along with the gin, lemon zest, sugar and salt, and mix everything together. 


Put two large sheets of clingfilm on to a large baking tray that is big enough to fit the salmon. Lay the salmon skin-side down. 


Spread the curing mixture all over the fish and tightly wrap in the clingfilm. Make sure there are no holes or gaps, otherwise any liquid will leak while the salmon is curing. 


After about 24 hours, remove the clingfilm and scrape off any of the curing mixture, then briefly rinse the salmon under cold water and pat dry. 


Using a sharp knife, thinly slice the salmon, starting at the tail end at a low angle to remove the salmon from the skin in thin slices. 


Any unused salmon will last up to 1 week in the fridge. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Aromatic gin and cucumber cured salmon

Traditionally salmon was cured to preserve it for a long time using a combination of salt and sugar, which ‘cooks’ the fish by drawing out moisture and creating a syrup. Gravadlax is probably the most well-known version of curing, which also includes dill and mustard to flavour the salmon.


I've taken some of my favourite ingredient combinations to give a delicate aromatic flavour to the salmon. It is then ready for slicing and serving for brunch, lunch, canapés or as an impressive centrepiece.

favorite
print
rate
Prep 15 minutes
Total 24 hours
Serves
US | Metric
Ingredients
  • 1 side of fresh salmon, skin on and pin-boned
  • ¾ cucumber, halved, seeds, removed
  • 3 tbsps juniper berries
  • 2 tbsps coriander seeds
  • 1 tbsp black peppercorns
  • 100 g gin
  • 1 lemon, zest only
  • 100 g caster sugar
  • 100 g coarse sea salt

Trim any thin bits from the sides and tail end of the salmon fillet to make it into a rough rectangle – this may seem a waste, but thinner bits will over-cure and be inedible, so it’s better to eat them now. 


Grate the cucumber, and lightly squeeze out any excess liquid. Put the cucumber into a bowl. 


Crush the juniper berries, coriander seeds and peppercorns in a pestle and mortar or by wrapping them in a tea towel and bashing them with a rolling pin.


Add to the cucumber along with the gin, lemon zest, sugar and salt, and mix everything together. 


Put two large sheets of clingfilm on to a large baking tray that is big enough to fit the salmon. Lay the salmon skin-side down. 


Spread the curing mixture all over the fish and tightly wrap in the clingfilm. Make sure there are no holes or gaps, otherwise any liquid will leak while the salmon is curing. 


After about 24 hours, remove the clingfilm and scrape off any of the curing mixture, then briefly rinse the salmon under cold water and pat dry. 


Using a sharp knife, thinly slice the salmon, starting at the tail end at a low angle to remove the salmon from the skin in thin slices. 


Any unused salmon will last up to 1 week in the fridge. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.