Cured Salmon with Herb Cream & Cucumber Jelly
Cured salmon with herb cream & cucumber jelly. Perfectly seasoned with “Smells like GIN spirit” by Rock’n’Rubs!
- For the salmon:
- 400 g salmon fillet (sashimi grade)
-
4 tbsp “Smells like GIN spirit” by Rock'n'Rubs - 1 tsp coarsely crushed pink peppercorns
- 2 tbsp gin (to enhance the aroma), optional
- For the cucumber jelly:
- 1 organic cucumber, juiced
- 1–2 tsp gin
- 1 sheet gelatin or 1/3 tsp agar-agar
- Pinch of salt, pinch of sugar
- For the herb cream:
- 100 g crème fraîche
- 1 tsp lemon juice, 1 tsp gin
- 1 tbsp finely chopped herbs
-
½ tsp “Smells like GIN spirit” by Rock'n'Rubs
Preparation
- 1
Curing salmon
Pat the salmon dry. Evenly spread Smells like GIN spirit (4 tbsp) over the salmon and gently press it in. If you like, drizzle with a little extra gin. Wrap in plastic wrap, weigh it down, and let it cure in the refrigerator for 24 hours. Afterwards, rinse thoroughly, pat dry, and slice paper-thin.
- 2
Prepare cucumber jelly
Season cucumber juice with gin, sugar, and salt. Soak the gelatin, then dissolve it in the warm juice (do not boil!). Pour into a shallow dish and chill. Cut into small cubes.
- 3
Mix the herb cream
Stir together crème fraîche, lemon juice, gin, and herbs. Season with "Smells like GIN spirit". Chill until ready to serve.
