Sloe Gin and Bramble Salmon Salad

Name: Sloe Gin and Bramble Salmon Salad
Yield: Serves 4
Ingredients: 1 tablespoon runny honey; 2 tablespoons olive oil; 1 small fennel, super finely sliced; ¾ cucumber, deseeded and thinly sliced; 60 g salad leaves, washed; zest and juice of 1 lime; 50 ml sloe gin; 50 ml red wine vinegar; 1 packet cress, snipped; 4 spring onions, sliced into fine matchsticks; 150 g fresh brambles; 50 g pea shoots; 1½ tablespoons caster sugar; 50 ml olive oil; salt; freshly cracked black pepper; 3 beetroot, peeled and thinly sliced; 200 g hot-smoked salmon, skinned and flaked; 75 ml lemon juice; 5 sprigs dill, stalks removed, leaves finely chopped; 40 g sugar; zest and juice of 2 oranges; 300 g fresh salmon fillet, skinned, pin-boned and sliced into thin strips; 100 ml sloe gin; 75 g frozen blackberries; 75 ml gin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

Gin in a salad – it has to be a winner! The citrus and gin marinade gently cooks the raw salmon, and combines with a zingy dressing, earthy beetroot and juicy brambles for a fresh, light and subtle salad.

The sloe salmon needs at least four hours in the marinade so it cooks in the citrus. For the best results, leave it in overnight – it will be fine in the fridge for up to four days.
The dressing will keep for up to ten days in the fridge.
E

Ingredients

Side dish
Pescatarian
Gluten-free

Ingredients

Method