It would be fair to say that I’m a lover of gin. I throughly enjoy a nice ice cold gin and tonic on a hot summers day and I’m rather partial to a fruity gin cocktail. I haven’t quite got enough hairs on my chest to go all out on a negroni yet but I’m sure that’ll change one day.
We always have a couple of bottles of gin in the flat, currently Tanqueray and Monkey 47, in case you’re interested. Because you never know, you know. It’s clear I like gin but I’ve never cooked with it. So when Brockmans gin approached me to create a recipe using their fine gin I took up the challenge with delight!
Brockmans gin is smooth and has wonderful berry flavours, especially blackberry. I honestly don’t always notice the subtle flavours of gin, but as soon as I opened the bottle I could smell the beautiful blackberry aroma!
I have wanted to cure my own salmon for a while now and I’ve grown up around delicious gravlax so I thought this would be a great excuse to create my own recipe.
The curing ingredients are perfect partners for the blackberry notes in the gin and I knew the blackberries would give the salmon a beautiful pinky hue. The curing time is only 28 hours. So you can make it the day ahead, but I promise it’s a nice and simple recipe to follow.
I know it’s not that close to Christmas but I think this is a great restive recipe to pull out when you have friends and family over for dinner or even for a little party and you want to create some pretty looking canapés.
Gin and blackberry cured salmon with horseradish crème fraîche
- 400g salmon fillet, skinned
- 1 cup blackberries
- 35g dill (approx.1.5 bunches)
- 1.5 tbsp sea salt flakes
- 2 tbsp light brown sugar
- 1.5 tbsp coriander seeds, crushed
- 2 tbsp mixed peppercorns, crushed
- 45ml Brockmans gin
- 2 lemons, zest and juice
- 2 tbsp dijon mustard
- 7 slices of dense, seeded bread (optional)
- 4 tbsp crème fraîche
- 2 tsp horseradish
- 2 tsp lemon juice
- Sprinkle of finely chopped dill
*I was sent a bottle of Brockmans gin, but as always views remain my own and recipe creation was fully my own.
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