Gin-cured salmon with cucumber and wasabi emulsion
by Dave Watts
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Ingredients
Fish & Shellfish
1 side of salmon, 1kg in weight, skinned and trimmed
Beverages
100ml of gin
100g of water
100g of white wine
Store Cupboard
50g of sugar
50g of table salt, fine
salt
7g of wasabi paste
100g of fish stock
Salad & Fresh Herbs
26g of dill, finely chopped
1/2 sprig of thyme
Fruit & Vegetables
25g of lemon zest, microplaned
195g of cucumber
10g of banana shallot, sliced
1g of garlic, sliced
lemon juice
30g of shallots, sliced
Spices & Dried Herbs
1 pinch of white peppercorns, crushed
Oils & Vinegars
40g of white wine vinegar
10g of olive oil
Speciality Ingredients
1.5g of xanthan gum