Blackberry and Gin Cured Salmon

Blackberry and Gin Cured Salmon

The beautiful purple-hued edges of the salmon are infused with juicy blackberries, the aniseed flavour of fennel and the tang of citrus. Once removed from the cure the salmon can be kept in the fridge for five days, but slice on the day of serving. 

Serves 8

Photography by Manja Wachsmuth
From issue #57