When time is short, this simple no fuss starter, inspired by a Jak O'Donnell Gin Bothy demonstration from summer 2017, can be pre-made and ready at a moment's notice!
When curing in advance simply unwrap the fish after 45 mins and test the flavour, either leave it longer until it is at the right strength for you, rinse off under cold water to stop the curing process and store in the fridge until required.
To prepare the salmon.
- 150ml of Gin Bothy Chilli Infused gin
- 50g of granulated sugar
- 50g of table salt, fine
- 30g of dill, finely chopped
- 25g of grated lemon zest
- 1 side of salmon, 1kg in weight, skinned and trimmed
Combine the sugar, salt, lemon, and gin in a bowl and place the salmon on a large piece of cling film on a tray. Pour over and cover both sides of the salmon in the marinade, ensuring the mixture is evenly distributed. Wrap the cling film up around the salmon, ensuring as much marinade is sealed in as possible, and leave in the fridge for 45 minutes.
To prepare the dressing.
- 100ml Natural yogurt
- Cucumber (diced and Sliced)
- 50g Fresh mint, finely chopped
- Half sliced lemon
- Capers
Stir through the yogurt, diced cucumber and chopped mint until mixed thoroughly.
To serve.
Layer the sliced cucumber on the plate.
Unwrap the cured salmon and slice finely, lay it over the cucumber.
Dress the salmon with the yogurt mix, and sprinkle with capers and garnish with sliced lemon. Finish with a grind of black pepper.