Gin Cured Smoked Salmon

Serves 8


Gin Cured Salmon

Mix together all ingredients (excluding the trout)

Take a baking dish tray that will fit your piece of fish and scatter with a 1/4 of the mixture into the base

Lay your fish on top and cover thoroughly with the remaining mixture

Leave uncovered in the fridge for 24hrs before washing off the curing mix under cold running water

Pat the fish dry with a clean, light tea towel

Use a very sharp knife to slice thin, diagonal strips and serve with pickled veg and labneh

You can store in an airtight container for up to a week in the fridge

Pickled Veg

Thoroughly wash and dry a couple of large jam jars to sterilize them and then pack the jars with thinly sliced veggies/fruit such as fennel, beetroot and rhubarb.

Boil the vinegar, water, spices and sugar together and pour the liquid into both jars until the veg is covered. Then tap gently to remove air bubbles. Seal with a lid and wait to cool before refrigerating

You can serve them as quickly as a couple of hours, but about 24 – 48 hours is best.


Available in store

  • Gin Cured Trout

  • 1.2kg Chalk stream trout
  • 200g sea salt
  • 100g caster sugar
  • A large handful of juniper berries
  • 2 tsp loosely crushed fennel seeds
  • 4 tsps loosely crushed black peppercorns
  • 200ml rhubarb gin (or gin of your choice)
  • Zest of 1 a lemon
  • 2 tbsp chopped dill
  • 600g roughly chopped rhubarb
  • Pickled Veg

  • 460ml vinegar (rice, white wine, or apple cider)
  • 460ml water
  • 2 tbsp sea salt
  • 2 tbsp granulated sugar
  • 4 tsps mustard seeds
  • 4 or 5 sprigs of thyme
  • A large handful of black peppercorns
  • Veggies of your choosing
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