Gin Soaked Salmon Salad

Gin Soaked Salmon Salad

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This Gin soaked salmon salad takes a long time to wait for but is worth the effort, I love the Crème Fraiche and lemon dressing.

Serves: 4 

  • Dressing
  • 100g crème fraiche
  • 1 medium sized lemon, zested and juiced
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • Gin Soaked Salmon
  • 200g salmon fillet, boned skin on
  • 50g salt
  • 50g white sugar
  • 60ml gin
  • Salad
  • watercress
  • 1/2 cucumber
  • 1 spring onion
  • avocado oil
  • cracked pepper

Preparation:20min  ›  Extra time:1day curing  ›  Ready in:1day20min 

  1. Dressing: Combine all the ingredients together. I use the nutmeg grater for the lemon zest.
  2. Gin Soaked Salmon: Gently stir together the sugar, salt and the gin. Place in a dish with deep sides just big enough to fit the salmon then rest the salmon on the top skinned side down so it is exposed to the cure. Leave the salmon to cure for a good 24 hours. This makes a light cure but if you prefer gravlax consistency then leave the salmon a full 48 hours.
  3. When the time is up simply pull out of the marinade. I don’t wash or pat dry my salmon (and waste all that gin?!). The salmon can keep like this for at least 5 days so can be prepared well in advance.
  4. To slice the salmon, place it skin side down onto a board and slice as thinly as possible on an angle moving from the tale end towards the head. When the knife hits the skin straighten the knife so the salmon slides off leaving the skin intact. This helps to keep the flesh in one piece
  5. Salad: Using a peeler peel the cucumber into ribbons avoiding the seeds. The skin creates a green line along the side of each ribbon has a nice effect.
  6. Slice the spring onion on an angle very thinly. I have used the green and the white of the onion for this salad.
  7. Pick the watercress and keep it fresh by soaking in some cool water.
  8. To Serve: Layer the watercress then the salmon, the cucumber and then the onion. Drizzle the crème fraiche as you go.
  9. Continue until all the vegetables and salmon are used up. Lastly finish with the cracked pepper and lashings of avocado extra virgin oil.

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