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Gin-Cured Salmon Recipe

250g fine sea salt

375g caster sugar

Zest of 3 oranges

Zest of 1 lime

2 star anise

1 tsp toasted fennel seeds

1 tsp toasted coriander seeds

1/2 tsp dried juniper berries

200g beetroot (grated)

100ml Boyles Gin

750g skinless salmon fillet

Add spices and all of the dry ingredients to a Thermomix or heavy duty food processor. Blitz to a fine crumb and then add in the rest of the ingredients, except the grated beetroot. Mix well. The mix will keep for a month or so if kept in an airtight container. When you’re ready to cure the salmon, add the grated beetroot into the salt mix. Spread it over and under the salmon in a large container or gastro tray. Refrigerate and leave the salmon to cure for 7 hours.

After curing the salmon, wash off the ingredients under cold running water and pat dry with a tea towel.