Cucumber gin and tonic, cured seabass, salted cucumber

Name: Cucumber gin and tonic, cured seabass, salted cucumber
Yield: Per drink / for 8 snacks
Ingredients: 50 ml Hendricks gin; dill powder - a pinch; 8 crispy potato skins; 150 ml tonic water; 20 ml cucumber juice; 8 slices of salted cucumber; curing salt; 4 seabass tail end cuts (80 g) – skin removed; ½ cucumber – cubed

Preparation info

Per drink / for
8
snacks

Difficulty
Easy

Appears in

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.

Ingredients

Cucumber gin and tonic

50 ml Hendricks gin
20 ml cucumber juice
150

Snack
Pescatarian
Gluten-free
Drinks

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 a