Salmon is a great fish to quickly cure, and the addition of a bit of tea and some gin really compliment the delicate flavours of the beautiful West Coast salmon we’re lucky enough to have access to.
The addition of tea and gin makes this a great dish to have for brunch (because gin Caesars are the only civilized way to move through a Sunday morning) and while it feels a bit fancy, it’s actually really simple to prepare.
You can simply serve it on toast with a bit of cream cheese and lemon, or put it on a green salad. Either way you’ve done most of your work ahead of time, so all you have to worry about is washing up the dishes and keeping those Caesars properly chilled.
Tea and gin cured salmon
The addition of tea and gin makes this a great dish to have for brunch (because gin Caesars are the only civilized way to move through a Sunday morning) and while it feels a bit fancy, it’s actually really simple to prepare.
Ingredients
- 1 cup sugar
- ½ cup salt
- 2 half-pound salmon fillets skin on
- 1 tsp loose tea oolong or jasmine work really well
- 1 Tbsp gin
Instructions
- Mix together salt and sugar and put one quarter of that mixture on a plate. Place one salmon fillet skin-side down on the salt mixture, then sprinkle with half the tea, and drizzle with half the gin.
- Place half of remaining salt mixture on top of the salmon fillet. Sprinkle remaining tea over other salmon fillet, then drizzle with remaining gin. Place that salmon fillet flesh side down on first fillet (try to imaging you are reassembling the fish) coat with remaining salt mixture then wrap with plastic and weigh down with a couple cans from your pantry. Place in the fridge overnight.
- The next day remove your salmon from the fridge and rinse off the salt mixture. Pat dry with paper towels and eat very thinly sliced with a bit of lemon juice or some capers.
