Gin & Tonic Salmon

Try this innovative recipe from top Irish chef Garry Hughes.

Ingredients


  • 1 side of salmon
  • 4 shots of gin
  • 3 lime zest
  • 50 g wholegrain mustard
  • 1 mustard seed
  • 100 g cucumber
  • 2 lemons
  • 100 ml crème fraiche
  • drizzle of olive oil
  • 100 g salt
  • 50 g sugar
  • 2 bunches dill
  • 1 bottle tonic water

Method

  1. Ask your fish monger to skin & bone the salmon.
  2. Place the salmon fillet in a tray. Combine the sugar, salt and lime zest in a bowl. Mix well and sprinkle over the salmon fillet.
  3. Squeeze the lime juice over the salmon, drizzle over the gin and tonic mix and pack on the chopped dill.
  4. Cover in cling film and leave for 24hours.
  5. The next day remove the salmon from the excess liquid and wrap in a clean cloth for a few hours until you are going to use it. This helps soak up any excess liquid.
  6. Mix the wholegrain mustard with crème fraiche or mayonnaise and a little lemon juice.
  7. Finely slice the salmon and brush with a little olive oil.
  8. To garnish finish with a little diced cucumber and enjoy!




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