Cucumber gin and tonic, cured seabass, salted cucumber

Rate this recipe

banner

Preparation info

  • Per drink / for

    8

    snacks
    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

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.

Ingredients

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

Method

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.