Recipe: Appetizing Gin and Cucumber Smoked Salmon

Gin and Cucumber Smoked Salmon. Simple slice you're smoked salmon and place on some rye bread with a little sour cream, capers and herbs. Using a fork scratch the granita to create a snow type texture and sprinkle over the smoked salmon. Gin proves to be a gorgeous flavouring for salmon in this summery dish from Dave Watts, with cucumber, dill and wasabi adding further notes of vibrancy. You can ask your fishmonger to skin and trim the side of salmon for this gin-cured salmon recipe if easier. For the salmon, toast the spices and crush.

Place the salmon on top then cover it with the remaining mixture and sprinkle over the gin. Remove the cling film and rinse under cold running water to wash away the sugar and salt; pat the salmon dry with a tea-towel. Drain the cucumber salad of any liquid, arrange next to the salmon and sprinkle over a few dill fronds. You can have Gin and Cucumber Smoked Salmon using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Gin and Cucumber Smoked Salmon

1. Prepare 250 g of smoked salmon I use Gin Smoked from Smokey Rolls.
2. You need 250 g of new potato.
3. Prepare 3 of spring onions.
4. It's 1 tsp of vinegar.
5. You need 3 tbsp. of mayonnaise.
6. Prepare of small bunch of dill.
7. It's 1/2 tsp of onion granules.
8. You need 1/2 tsp of garlic granules.
9. It's of thumb size piece of horse radish.

Spoon a little sweet mustard sauce over the salmon and serve the rest in a small bowl. To drink: Riesling to go with the smoked salmon, medium-dry to go with the sweet, mustardy. The salmon will freeze very well at this point. For the pickled cucumber, dissolve the sugar and salt over a gentle heat then add the white wine vinegar, peppercorns and lemon rind.

Gin and Cucumber Smoked Salmon step by step

1. Place a pan of water on the stove season well with salt and bring to the boil, add the potatoes and cook until just done.
2. Whilst the potato is slowly bubbling away in the pan, line a fry pan with greaseproof paper, this enables the fish to cook.
3. When the potatoes are cooked drain and add to the chopped spring onions. Add whilst warm. Crush season and add mayo the vinegar.
4. Plate as you desire equally great hot or cold.

For the sandwiches, process the butter, lemon juice, cayenne pepper and some freshly ground black pepper in a small food processor. Add the smoked salmon and cream, and whizz until smooth. Top with the watercress sprigs and gently press the remaining slices of bread on top. To make the cucumber pickle, heat the vinegar, sugar, coriander seeds, peppercorns and bay leaf in a small pan until simmering, and the sugar has dissolved. Leave to cool to room temperature.