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Gin and tonic cured salmon

Chef Jeff Richards has a recipe that will make us feel like we're on the patio - anytime, anywhere. 



  • 500 gram fillet of salmon with skin on – no bones
  • 1 cup kosher salt
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • Zest of 1 lime
  • 1 small red beet, grated
  • 10 pieces of cucumber round
  • 1/4 cup Gin
  • 1 teaspoon juniper berries, crushed
  • 1 teaspoon black peppercorns, crushed


  1. Note that adding more sugar or salt for curing purposes will only make it sweeter and saltier, so it is best to stay on track with this recipe
  2. First, take your fish and put it into a dish with raised edges to catch the leakage. Make a cure using all the ingredients except the cucumber and really massage it to perfume the cure and make sure everything is combined.
  3. Evenly spread this cure over the top, bottom of the fish, and if there is any residual cure left over, put it underneath the fish and top the fish with the cucumbers.
  4. Cover the fish and put a weight on top, not to crush the fish but to force the cure into it. Let it sit in the fridge for 24 hours, turning and draining half way through.
  5. After 24 hours, your fish should be cured and ready to go! Enjoy on a bagel, rye bread or on its own!

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