Name: Orange & Pink Peppercorn Gin-Cured Salmon With Cucumber & Dill
Prep time: 20 min
Yield: 8
Ingredients: 800-900g/1¾-2lb boneless, skin-on salmon side; Half a cucumber; 200g/7oz crème fraîche or soft cheese; A handful of fresh dill sprigs; 1 packet of crostini or bruschettini of your choice; For the curing mixture:; 75g/3oz granulated sugar; 75g/3oz fine salt; 100ml/4fl oz Hernö Dry Gin; Juice and zest from 2 large oranges (approximately 4 tsp orange zest and 125ml/4½fl oz juice); 1 tsp whole pink peppercorns, lightly crushed; ½ tsp chilli flakes

VMG Recipes