Gin has become a trend spirit during the last years and seems to be in every mouth. Our favourites are still the “Monkey 47” from the black forest region (to drink on it´s own – far to precious for a Gin Tonic) and Hendrick´s Gin for the long drink. The “Melbourne Gin Company” makes a nice distillate as well and on Tasmania they have also really good Gins with local ingredients from the island.
As we love the complex and spicy aroma of Queen Mum´s favourite drink we thought we give it a go without ice and tonic water, but with salmon, lemon and ginger.
And yes – we would do it again – seriously not only to use our super stylish fish board – Cheers!
- 1 fresh, raw salmon fillet, bones removed, skin on
- 75 g coarse sea salt
- 75 g sugar
- 75 ml gin (use your favourite …)
- finely grated zest of 2-3 organic lemons
- ½ bunch parsley, finely chopped
- 2 stalks of mint leaves, finely chopped
- 20 thin slices of peeled ginger
- 1:1 mix of finely chopped parsley and mint before serving
- to serve: slice of lemon
- Mix all the ingredients beside the ginger slices in a bowl.
- Put the salmon, skin side down, into a large baking dish and give it a good “massage” with the marinade.
- “Decorate” the ginger slices evenly on the flesh side of the fillet.
- Wrap the salmon tight in cling wrap and ballast the fillet (with e.g. a chopping board and your largest and heaviest cook book on top).
- Let the salmon rest in the fridge for a total of 48 hours, turn the fillet around once after 24 hours.
- Before serving rub the old marinade of the fillet using kitchen towel and give it a second rub with freshly chopped mince and parsley.
- Slice the salmon fillet as thin as you can starting from the flesh side using a long, thin knife until you have scraped all the flesh of the skin.
- Serve with a piece of lemon and e.g. this quick dip:
- Mix sour cream and Crème fraîche 1:1 and add wasabi paste, salt, sugar, lemon, a little bit of finely chopped parsley and mint and a tiny bit of the fluid from sushi ginger if you have.
A fresh cucumber salad and a waxy boiled egg on the side makes the salmon as happy as you!