Try this innovative recipe from top Irish chef Garry Hughes.


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


  • Ask your fish monger to skin & bone the salmon.
  • 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.
  • Squeeze the lime juice over the salmon, drizzle over the gin and tonic mix and pack on the chopped dill.
  • Cover in cling film and leave for 24hours.
  • 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.
  • Mix the wholegrain mustard with crème fraiche or mayonnaise and a little lemon juice.
  • Finely slice the salmon and brush with a little olive oil.
  • To garnish finish with a little diced cucumber and enjoy!

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