It’s Fall, and also a time of holiday and cocktail parties and festivities. Chef has agreed to part with his. Gin Cured Salmon recipe to inspire you for your own event.
Gin Cured Salmon Crudo with Pickled Vegetables
This festive and colorful dish captures the succulence of Salmon, and compliments it’s richness with an assortment of pickled vegetables and fruit It’s bright flavors, play on textures and simple technique make it a perfect starter for your celebration party.
Ingredients
Salmon
2 pound boneless skinless Salmon, cut on the extreme bias, like a Paillard
2-3 tablespoons gin (Chef loves Botanist)
Zest of 1 Lime and lemon
1 lime
1 tablespoon juniper berries, crushed
1 teaspoon caraway seeds
Freshly ground pepper and Maldon salt flakes
Accompaniments
Pickling solution
2 cups water
2 cups white vinegar
½ cup sugar
2 ounces salt
¼ cup pickling spice
3 small red beet, keeping stem
12 radish
1 medium red onion
1 pound fresh cranberries
Accompaniments
1 English cucumber, finely sliced
Fresh dill
Cranberry sauce
Crackers
To prepare the salmon, brush salmon generously with gin and sprinkle evenly with the seasoning ingredients. Cryovac 2-3 portions at a time, for 45 seconds on 5, or lay all pieces evenly in zip lock bags. Refrigerate overnight.
To prepare the vegetables, bring the pickling solution to a boil. Slice the beet, radish and onion thinly on a mandolin. Cut the stems into 3 inch segments. Place the beets and cranberries in a bowl, and the radish and onion in separate bowls. Pour over the pickling mixture. Allow to pickle overnight – they will last, refrigerated for 2 weeks.
Lay salmon on plates, and decorate with pickles, and accompaniments.
