Lussa Gin Cured Salmon

Preparation info

    • Difficulty


Appears in

A Taste of Scotland’s Islands

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.


  • 8 tbsp Lussa Gin
  • 70 g caster sugar
  • 50 g


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.