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Gin Cured Salmon

500 gm (1 lb) salmon fillet, skin on
50 gm (2 oz) sea salt
50 gm (2 oz) sugar
60 ml (1/4 cup) gin, vodka or aquavit
1/2 bunch dill, chopped

The first step is to remove the fine pin bones in the salmon. Run
your finger over the fattest part of the fillet to find the bones.
They will be in a single line the length of the fish. Using tweezers
or pliers, gently grab the top of the bone and ease it out of the
fish. Be careful here, because the final presentation will be marred
if you damage the flesh too much.

When all the bones have been removed, mix together the salt, sugar,
gin and dill and rub into the fish. Place the fish flesh side down
into a stainless steel or glass dish, cover with plastic film and
place in the refrigerator for 12 hours or over night.

The next day, wash the curing mix off the fish and pat dry with
paper towels. Using a very sharp knife, cut thin slices of the
fish, cutting towards the tail section. You can slice the fish up
to a day in advance and unsliced it will keep for 5 days. Serve
in the same manner as smoked salmon, that is on blinis with sour
cream and capers or draped over boiled new potatoes with horseradish.

This recipe has a simple multiple. 10% of the fish weight in salt
and 10% in sugar. So 2 kg (4 lb) of fish will need 200gm of sugar
and 200gm of salt. Adjust the alcohol of course! The amount given
in the recipe will feed 6-8 for an entree and 12 as a cocktail food


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