Gin-cured salmon with cucumber and wasabi emulsion
Return to Recipe
Print
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
Spices & Dried Herbs
Oils & Vinegars
- 40g of white wine vinegar
- 10g of olive oil
Speciality Ingredients
- 1.5g of xanthan gum