Lussa Gin Cured Salmon

Name: Lussa Gin Cured Salmon
Yield: Serves many
Cuisine: British
Ingredients: 8 tbsp Lussa Gin; Pea shoot salad (pea shoots with a light vinaigrette); Garden herb and lemon scones (dainty savoury scones with the addition of finely chopped herbs and lemon zest); Pea shoot salad (pea shoots with a light vinaigrette); Pea shoot salad (pea shoots with a light vinaigrette); Pea shoot salad (pea shoots with a light vinaigrette); 50 g sea salt; 70 g caster sugar; 1 tsp fennel seeds.; A handful of chopped dill; Garden herb and lemon scones (dainty savoury scones with the addition of finely chopped herbs and lemon zest); 2 X 750 g salmon fillets, skin on.; Garden herb and lemon scones (dainty savoury scones with the addition of finely chopped herbs and lemon zest); Garden herb and lemon scones (dainty savoury scones with the addition of finely chopped herbs and lemon zest)

Preparation info

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is Lizzie Massie’s wonderful recipe for cured salmon, using her sister-in-law’s Jura gin.

Ingredients

8 tbsp Lussa Gin
70 g caster sugar
50 g

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

Method

Mix together the gin, sugar and salt, and add the chopped herbs and spices and a good twist of black pepper.

Spread the mixture over both the salmon fillets, and sandwich the fillets together. Wrap in clingfilm, place on a plate and weigh down with something heavy. Leave in the fridge for 1 to 3 days. Serve thinly sliced with the scones and a pea shoot salad.