Orange and Pink Peppercorn Gin-Cured Salmon Canapés
- For the curing mixture
- 75g granulated sugar
- 75g fine salt
- 100ml Hernö Dry Gin
- Juice and zest from 2 large oranges (approx. 4tsp orange zest and 120ml juice)
- 1 tsp whole pink peppercorns, lightly crushed
- 1/2 tsp chilli flakes
- You’ll also need
- 800–900g boneless skin on salmon side
- Half a cucumber, thinly sliced into ribbons
- 200g crème fraîche or soft cheese
- Handful of fresh dill
- 1 packet crostini or crackers of your choice
Whisk together all the ingredients for the marinade. Place the salmon side in a large, deep dish and pour the marinade over it. Massage the mixture into the salmon on both sides, making sure it’s evenly distributed. Cover the dish in cling film and refrigerate for 12 hours.
After 12 hours, check on the salmon, and if it’s firm to the touch all over, it’s ready to serve. If the thickest part of the centre is still soft, turn the salmon over in the dish, spoon more of the curing mixture over the top, and refrigerate again for another few hours. You can cure your salmon for 12–24 hours, depending how strong you want the flavour.
Once fully cured, rinse the salmon thoroughly to remove the curing mixture and pat dry. You can carefully remove the skin before first or as you cut the salmon into very thin slices on the diagonal, slicing away from the skin as you go.
Slice the cucumber into paper-thin ribbons (you can do this using a potato peeler) and pat dry to remove the excess moisture. To prepare your crostini, spread with a layer of crème fraîche or soft cheese, then add a folded cucumber ribbon, a few slices of salmon, and fresh dill to garnish.