On receiving a bottle of Brockmans gin to use in a recipe, I knew exactly what I’d make with it when I smelt the heavy floral scent of berries and zings of citrus coming from the bottle. I’ve never smelt or tasted a gin quite like it. It’s such a delicious and powerful standalone drink that it’s one of few gins I like neat. Therefore I didn’t want to add too much to my recipe to take away from all the flavours in the spirit. As a big fan of curing fish I wanted to go to this, and added a little beetroot to give an earthiness to compliment the gin's botanicals, which very unusually include blueberries and blackberries. What better to go with these purple fruits than a purple vegetable to cure a piece of salmon...
It’s such a simple recipe, though it does need to be made a few days in advance so bear that in mind when you make it. If you haven’t cured fish before then try it – the process “cooks” the fish so you end with salmon that’s of a similar texture to smoked salmon, and utterly delicious as it’s absorbed the flavours of the gin and the beetroot.
1kg salmon loin
70g granulated sugar
70g table salt
120ml Brockmans gin
Zest of 1 lemon
Chop the beetroot into chunks and put in the blender with the sugar, salt, gin and lemon. Whizz up until you have a paste. Smother the paste all over the salmon loin then wrap the salmon in three layers of cling film. Pop the salmon in a tray in the fridge and put another tray on top, weighed down with something heavy (tins of beans are good!) Turn the loin of salmon over twice a day, for 2-3 days. When ready, rinse the salmon under cold water then pat dry with kitchen towel. Thinly slice and serve on blinis as canapes, or with salmon mousse and pickled vegetables, with bread, for a lovely starter.
Photo by Chelone Wolf Photography