It's World Gin Day and our Gin and Tonic Salmon recipe is the perfect foodie way to help you celebrate this weekend!

Ingredients


SALMON
600 g fresh salmon fillet (in one piece)
6 juniper
75 g salt
50 g sugar
50ml gin
50ml tonic

LIME SAUCE
1 unsprayed lime fruit
100 g creamy cream 38%
100ml buttermilk
1 tsp. sugar
salt
pepper

PICKLED CUCUMBER RIBBONS
4 school cucumbers
50ml vinegar
50ml sugar
50ml tonic
For serving
4 slices Rye bread
1 handful fresh dill
1 handful fresh mint

Instructions 

SALMON
1.  Place the salmon in the freezer for 1 day. Take it out and place it in a small roasting pan or another style of pan that is not much larger than the salmon piece.
2.  Crush juniper in a mortar. Then mix with the salt, sugar and juniper in a bowl and spread the mixture over the salmon so that it is completely covered.
3.  Pour the gin and tonic over the salmon and cover the roasting pan with a clingfilm. Refrigerate for 12 hours.
(Turn the salmon, cover it again with household film, and put it back on the fridge for another 12 hours).

LIME SAUCE
4. Zest the lime finely then squeeze the juice of the lime into a bowl. Stir the cream, zest, lime juice and buttermilk together and add taste with sugar, salt and pepper.

PICKLED CUCUMBER RIBBONS
5.  Rinse the cucumbers and slice long thin strips with a peeler. Beat the vinegar, sugar and tonic together, and pour over the cucumber slices in a bowl. Let them marinate for around 10 minutes.
6.  Remove the salmon fillet from the fridge and dab it dry with a paper towel.
7.  Cut the salmon fillet into thin slices and prepare with pickled cucumber ribbon, lime sauce and toasted rye bread. Garnish with herbs.

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