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London Gin Cured Salmon

London Gin Cured Salmon


Blend the salt, sugar, juniper, peppercorns, lemon zest and gin till it forms a paste.

Coat the flesh side of the salmon with the paste.

Place the two sides together and cling film tightly together.

Cure for 48 hours, turning it over every 12 hours.

Remove the cling film and rinse off excess cure.

Spread over the mustard and chopped herbs. Cling film tightly and leave for a further 48 hours.

Remove the cling film and store in the fridge for up to 3 days.