This cocktail cured salmon was inspired by Negroni Week. I have made my own gravalax previously and thought about adding gin to the cure. Then it occurred to me that the flavours of a Negroni would be divine with cured salmon. Sweet vermouth to balance the salt, the juniper and gin to cut through the richness and the bitter Campari orange for a twist on the citrus.
For this to work, you really do want the best, freshest salmon that you can afford. Aim for a fillet that is similar thickness throughout so the salmon cures evenly. I like to use Regal King Fresh Salmon fillets. They have a delicate texture and beautiful marbling that allows this cure to work wonders. This recipe releases a large amount of liquid; this is a good thing and the reason why I recommend a deep dish or tray to catch it all. This is the result of the salt and sugar drawing liquid from the fish. Ultimately the longer you leave the salmon, the firmer and more cured it will be. At least 24 hours is recommend to kill some of the bacteria; I prefer just over 48 hours.
This is elegance on a plate and beautiful for sharing with friends. It means thinking a little bit ahead for the curing time, thus giving you one less thing to do on entertaining day. Please use a sharp knife when slicing, you want thin slices that melt in your mouth.
Piled on top of a dark rye bread with a small crack of pepper, this is absolutely luxurious.
Ingredients
- 1 kg salmon fillet, pin boned and skin on
- 1 cup salt
- 1 1/2 cup brown sugar
- 1 tbsp orange zest
- 1 tsp white pepper
- 50ml gin
- 50ml Campari
- 50ml sweet vermouth
Instructions
Line a dish with cling film so that it overlaps the edges considerably. Place the salmon fillet in the dish, skin side down. In a seperate bowl mix together the salt, sugar, orange zest and white pepper. Rub the salmon with the salt mixture, ensuring all salmon is covered. In a little jug, stir together the gin, Campari and vermouth. Pour over the top of the salmon, and then wrap the fillet in the cling film completely. Place the dish in the fridge, with a weighted plate on top. Turn it over after 18 hours and start to check the salmon at 36 hours.
When it's the desired curedness, brush off the cure and pat dry. Thinly slice and serve with a dark rye bread and fresh butter.
