Juniper, gin and salmon. There is nothing new under the sun, I realise that, but the addition of the tonic to this dish may put the theory to the test. I tried it in a moment of reckless adventure. Once cooked, the tonic water added a shrill, sweet edge to the salmon that I found most pleasing. The title reads like a contrived 1970’s toe curler but I urge you, open your mind and give it a whirl.