Gin Cured Salmon

By Peggie

Ingredients

• 2 salmon fillets skin on, deboned
• 2 fl oz Ungava Gin
• 1/6 cup sea salt
• 1 lemon zest and juice
• 1 Orange zest and juice
• 1 bunch dill minced (leaves and stalks)
• 1 tbsp maple syrup
• 1/4 cup prepared horseradish
• 1/4 cup sour cream
• 1 small red onion very thinly sliced
• Pumpernickel breadcut into squares

Details

Servings 6

Preparation

Step 1

Pat salmon dry and place in a non-reactive bowl. In a separate bowl, combine the gin, lemon zest, orange zest, dill, maple syrup and salt in a bowl. Pour marinade over the salmon fillets and refrigerate for 6 to 8 hours. While the salmon is curing, make a quick sauce by combining the horseradish, sour cream, lemon juice and orange in a bowl. Mix until well combined. When ready to serve, brush excess salt and curing mixture off salmon. Remove the skin from the salmon and using a very sharp knife, cut the salmon into thin slices. Place salmon on plates topped with sliced red onion, and capers. Serve pumpernickel bread and sauce on the side along with chilled gin.