Cured salmon is really special, especially when it's homemade and perfect for a special occasion like a dinner party or around Christmas time. The contrasting colours, flavours and textures are really fantastic and it goes so well on rye bread or wholemeal toast.
This recipe requires around 20 minutes prep time which makes it really speedy and easy to make, mainly with ingredients you will already have at home. You simply need to purchase some fresh dill and pink peppercorns if you don't have any in the cupboard. This recipe is best if you leave it to marinate for at least 36 hours - ideally three days. You can make this recipe way ahead, which means that on the day your guests come round you simply need to remove it from the fridge and serve up.
For a speedy and delicious dinner party starter that's elegant and yet so easy to make, try this gin, pink peppercorn and dill-cured salmon recipe. It won't disappoint!
How to make Gin, Pink Peppercorn and Dill-Cured Salmon:
- 500-600g piece of salmon fillet, skin on, pin bones removed
- 1tbsp juniper berries
- 2tbsp pink peppercorns
- 3tbsp each sea salt and sugar
- A large bunch of dill, chopped
- 5tbsp gin
For the mustard sauce:
- 3tbsp Dijon mustard
- 2tbsp soft brown sugar
- 1tbsp white wine vinegar
- 1 egg yolk
- 150ml sunflower oil
- 2tbsp chopped fresh dill
Line a baking tray with clingfilm and put the fish on it, skin side down. Crush the juniper and peppercorns in a pestle and mortar. Mix with the remaining ingredients. Spread the mix over the salmon and press down. Wrap clingfilm around and over the top of the salmon a few times. Put another baking tray on top and weigh it down with cans. Leave in the fridge for at least 36 hours, preferably 3 days.
Unwrap the fish and remove it from the marinade and liquid. Re-wrap in clingfilm. The salmon will freeze very well at this point, or it will keep for 5 days in the fridge.
For the sauce, mix the mustard, sugar, vinegar and egg yolk with salt and pepper. Gradually whisk in the oil as you would for mayonnaise, then stir in the dill.
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