Clementine and gin-cured salmon

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 8


By Adam Byatt
From Saturday Kitchen

Ingredients

For the pickle liquor

  • 200ml/7fl oz Chardonnay white wine vinegar
  • 200g/7oz caster sugar
  • 1 red chilli
  • 1 tsp coriander seeds

For the vegetables

  • 8 baby carrots, peeled and sliced in half lengthways
  • 8 radishes, thinly sliced
  • ½ cucumber, roughly chopped
  • 1 small red onion, halved and pulled into petals
  • 1 pomegranate seeds removed

For the salmon

  • 125g/4½oz smoked flaked sea salt
  • 125g/4½oz flaked sea salt
  • 250g/9oz soft brown sugar
  • 70ml/2½fl oz gin
  • 3 clementines, juice and zest
  • 10 black peppercorns, crushed
  • 1kg/2lb 4oz salmon fillet

To serve

  • 200g/7oz crème fraîche
  • 1 tbsp olive oil
  • lovage oil
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