COLLABORATION! Jarrold’s Gin Cured Salmon Recipe by Dominic Hoile
At our August Mingle, not only were we treated to 4 different Gin based cocktails courtesy of Jarrold’s Gin but member Dominic Hoile of Shooting Peas also served up some Gin inspired canapés to delight our taste buds!
Don’t worry if you missed out as Dom has given us the recipe to share with all our members! Yummy!
Jarrolds Gin Cured Salmon
Cured Salmon
600g Salmon fillet
250g Flakey Salt
190g Caster Sugar
30g fresh coriander
3tsp coriander seeds
1tsp black pepper
zest of 1 lime
75ml Jarrolds London dry gin
Pomegranate Gel
500ml pomegranate Juice
5g agar agar
Pickled Cucumber
1 Cucumber
25g sugar
25g Cider vinegar
25g water
75g Lemon juice
50ml olive oil
Tahini Mayonnaise
125g mayonnaise
60g Tahini
2tbsp lemon juice
1 clove garlic
4 strands of Saffron
3tbsp warm water
Serves: 6
Preparation time: 24 Hours
Cooking time: 2 minutes
Method
Lightly toast coriander seeds & black pepper corns in a dry pan.
Crush peppercorns & coriander then mix in a large bowl with salt, sugar, zest of 1 lime & fresh coriander chopped.
Dab the salmon dry & gently run your fingers up & down to check there are no pin bones left. Remove bones with tweezers if needed.
Take a baking tin or container just bigger than the salmon fillet & line with a piece of cling film over lapping the edges.
Place 1/3 of the cure into the container & press flat.
Put Salmon fillet skin side down on the cure, drizzle evenly with “Jarrolds” London Dry Gin then top with remaining cure.
Wrap tightly with cling film & place another container on top. Weigh down with a couple of tins & place in the fridge for 24hrs.
Carefully unwrap the salmon (There will be lots of liquid) & gently rinse under cold water then dab dry with kitchen towel.
While the Salmon is curing make the Pomegranate gel by whisk together 200ml of pomegranate Juice & 5g of agar agar in a saucepan until completely combined.
Bring to the boil then simmer for 2 minutes whisking frequently. Pour into a bowl & allow to cool for 10 minutes before whisking in the remaining Pomegranate juice. Chill for 4 hours or fully cooled & set.
Blend Pomegranate until smooth then place back in the fridge to chill.
For the pickled Cucumber simmer sugar, cider vinegar & 25g of water until sugar has dissolved. Allow to cool fully then whisk together with lemon juice & olive oil.
Peel cucumber then half length ways & scoop out seeds. Slice into 8 pieces length ways & sprinkle with a little salt. Allow to salt for 20 minutes then rinse under cold water.
Marinade cucumber in pickling liquid overnight.
For the Tahini Mayonnaise pour 3tbsp of warm water over Saffron strands & allow to infuse for a couple of minutes.
Whisk together mayonnaise, Tahini, 2tbsp lemon juice, crushed garlic & saffron water. Season with salt to taste.
Serve thinly sliced Jarrolds gin cured Salmon on a platter with Pomegranate gel, Tahini mayonnaise, pickled cucumber & crisp breads.
Thank you so much to Nichola & Jamie from Jarrolds Gin and to Dom. Another fantastic collaboration between Collective members!
Jarrold’s Gin is a small batch London dry gin – made with care and attention at The Nodding Donkey distillery in Chichester, West Sussex.
Dominic Hoile is a Recipe writer, Food Stylist and Home Economist. He works for The Sunday Express Magazine and on productions such as “Food Unwrapped” for Ricochet Productions.
