A simple and easy to follow recipe for Gin and blackberry cured salmon with horseradish crème fraîche.

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! View Post

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