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Title: Gin Cured Salmon
Yield: 1

Ingredients

    500 g  salmon fillet, skin on
     50 g  sea salt
     50 g  sugar
     60 ml gin, vodka or aquavit
    1/2 bn dill, chopped

Instructions

Based on the Scandinavian Gravlax, this is a simple recipe that anyone can
do at home. It will work on any of the salmonoid family of fish, including
ocean trout. This is a great alternative (and a fair bit cheaper) than
smoked salmon and can be used in exactly the same way.
The first step is to remove the fine pin bones in the salmon. Run your
finger over the fattest part of the fillet to find the bones. They will be
in a single line the length of the fish. Using tweezers or pliers, gently
grab the top of the bone and ease it out of the fish. Be careful here,
because the final presentation will be marred if you damage the flesh too
much.
When all the bones have been removed, mix together the salt, sugar, gin and
dill and rub into the fish. Place the fish flesh side down into a stainless
steel or glass dish, cover with plastic film and place in the refrigerator
for 12 hours or over night.
The next day, wash the curing mix off the fish and pat dry with paper
towels. Using a very sharp knife, cut thin slices of the fish, cutting
towards the tail section. You can slice the fish up to a day in advance and
unsliced it will keep for 5 days.
Serve in the same manner as smoked salmon, that is on blinis with sour
cream
and capers or draped over boiled new potatoes with horseradish.

This recipe has a simple multiple. 10% of the fish weight in salt and 10%
in
sugar. So 2 kg (4 lb) of fish will need 200gm of sugar and 200gm of salt.
Adjust the alcohol of course! The amount given in the recipe will feed 6-8
for an entree and 12 as a cocktail food item.

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