Cucumber gin and tonic, cured seabass, salted cucumber

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Everyday there is a new local gin on the market, and who doesn’t like a gin and tonic? I enjoy the angle that cucumber gives it. Whether it’s the juice or pieces. It’s just so fresh and clean.


Cucumber gin and tonic

  • 50 ml Hendricks gin
  • 20 ml cucumber juice
  • 150 ml tonic water
  • ½ cucumber – cubed

Cured seabass tail

  • 4 seabass tail end cuts (80 g) – skin removed
  • curing salt


For one serving, mix the gin and cucumber juice and top with the tonic water. Peel the cucumber and cut to square off the sides evenly to form a rectangle. Slice into three lengthways and cut into cubes horizontally. Use to garnish the drink.

Place the skinned tail end cuts in a tray. Cover the fish in curing salt. Cure for 1 hour, then rinse thoroughly. Hot smoke the fish in a smoker at a temperature of 70–80°C for about 20 minutes or until the flesh becomes white and firm. Cut the fish into 1 cm-wide slices.

To assemble, place three 10 g strips of sea bass onto each potato skin quarter, Top with a slice of salted cucumber and a dusting of dill powder, and serve with the gin and tonic.