Plated salmon topped with onion slices and capers

Gin Cured Salmon

Recipe Type Food
Servings 6
Preparation Time More than 3 hours
Total Time More than 3 hours

This recipe inspired by gravlax is made with a unique Canadian spin as the salmon is cured Ungava gin made from botanicals sourced from the far north.

Ingredients Directions

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 bread, cut into squares

Directions

1. Pat salmon dry and place in a non-reactive bowl.

2. In a separate bowl, combine the gin, lemon zest, orange zest, dill, maple syrup and salt in a bowl.

3. Pour marinade over the salmon fillets and refrigerate for 6 to 8 hours.

4. While the salmon is curing, make a quick sauce by combining the horseradish, sour cream, lemon juice and orange in a bowl.

5. Mix until well combined.

6. When ready to serve, brush excess salt and curing mixture off salmon.

7. Remove the skin from the salmon and using a very sharp knife, cut the salmon into thin slices.

8. Place salmon on plates topped with sliced red onion, and capers.

9. Serve pumpernickel bread and sauce on the side along with chilled gin.