Cornish Gin-Cured Salmon Recipe | Cured with Tarquin's & Lemon Zest

Cornish gin-cured salmon — cure 1 side of salmon (900g-1kg) with Tarquin's Cornish Gin, lemon and orange zest, dill, salt and sugar for 48 hours; serves 8-10 as a starter, keeps 5 days in the fridge.

Cornish Gin-Cured Salmon — From Our Kitchen

Gravlax is Scandinavian in origin but the principle translates beautifully to Cornwall: take excellent fish (we have it), cure it with local botanicals (we have those too), and serve it simply so nothing competes with the flavour of the fish itself.

Tarquin's Cornish Gin from Wadebridge is made with locally foraged violets, fresh grapefruit, and other Cornish botanicals. It has a floral brightness that lifts the cure and pairs extraordinarily well with the richness of salmon. If Tarquin's isn't available, any good-quality gin works, but the Cornish connection is part of the point.

Buy the best salmon you can afford. Farmed organic or wild Scottish or Irish salmon is ideal. The fish must be very fresh.

Ingredients (serves 8-10 as a starter, more as canapés)

1 side of salmon, skin on (about 900g-1kg), pin-boned

For the cure: 100g fine sea salt 80g caster sugar 2 tablespoons Tarquin's Cornish Gin (or another quality gin) Zest of 2 unwaxed lemons Zest of 1 orange Large bunch of fresh dill, roughly chopped (reserve some fronds for serving) 1 teaspoon cracked black pepper 1/2 teaspoon ground allspice (optional but good)

To serve: Sourdough or rye bread, thinly sliced Cornish clotted cream or crème fraîche Capers Thinly sliced red onion Fresh dill fronds Lemon wedges

Method

In a bowl, mix together the salt, sugar, lemon zest, orange zest, cracked black pepper and allspice. Stir in the gin and the chopped dill to form a rough paste.

Lay a large sheet of cling film on a clean work surface. Scatter half the cure paste over the cling film in a shape roughly matching the salmon.

Lay the salmon skin-side down on the cure. Spread the remaining cure paste evenly over the flesh side, pressing it gently into the surface.

Wrap the salmon tightly in the cling film, then wrap again in a second layer. Place in a snug-fitting dish or baking tray and refrigerate.

After 24 hours, you will notice liquid pooling in the dish — this is the cure working. Carefully turn the salmon over (keeping it wrapped) and return to the fridge for another 24 hours. Total curing time: 48 hours.

To serve, unwrap the salmon and scrape off the cure with the back of a knife. Do not rinse — just wipe gently with kitchen paper. The fish should feel firm and the surface will be a deeper, jewel-like colour.

Using a long, sharp knife, slice diagonally and very thinly away from the skin. Arrange on a board or platter.

Kitchen Tips

The salt-to-sugar ratio here is 100g salt to 80g sugar. More salt gives a firmer, saltier cure (closer to traditional gravlax). More sugar gives a softer, sweeter result. Adjust to taste.

For a party platter, arrange the slices on a large wooden board with the accompaniments in small bowls alongside. It looks extraordinary and is almost entirely made ahead.

The cured salmon keeps, wrapped in the fridge, for up to 5 days after curing. It also freezes well, sliced and layered with baking paper.

For a Cornish twist on the accompaniment, try serving alongside a smear of Cornish butter and a squeeze of lemon rather than the cream. Simpler, cleaner.

For Your Event?

Cured salmon boards feature in our canapé and sharing platter menus at Salt Wind Catering. Perfect for weddings, corporate events and private parties across Cornwall. Call 01209 206255 or get a free quote at saltwind.catering. See also: crab cakes, crab linguine and seafood.