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
To assemble, place three
© 2018 All rights reserved. Published by Marble Restaurant Group.