Four Pillars Gin Cured Salmon

Four Pillars Gin Cured Salmon

Method

This dish is perfect for a catch up with friends. The Holly’s Garden Rose Petillant delivers a fresh, dry zippy sparkling that will compliment the salmon. I have always bought my cured salmon but I finally decided to make my own my own. It is really worth the effort. It is a good excuse to purchase a bottle of the gorgeous Four Pillars Gin!

Drink Pairing: Holly’s Garden Rose Petillant 2015 Whitlands, Victoria


Salmon Gravlax

Combine sugar, salt, gin and rind of 1 lemon finely grated in a bowl.

Place a length of cling wrap larger than the salmon piece on bench. Sprinkle half of mix onto cling wrap and place salmon on top. Place remainder of mix evenly on the salmon. Wrap and refrigerate for 8-10 hours. The longer you leave it the drier the salmon will become so don’t forget it!

Remove from cling wrap and rinse off salt mixture. Combine chopped herbs and finely grated rind in bowl and mix. Spread evenly over salmon and wrap and place in fridge until required.

Horseradish Cream

Combine, horseradish, lemon juice and crème fraîche and whisk.

To Serve

Slice ciabatta about 1cm thick. Brush both sides with olive oil. Place on char grill or under grill until crispy. Thinly slice the salmon and place on ciabatta with dollop of horseradish cream and fresh herbs.


This recipe is courtesy of: www.magnumandqueenswine.com


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