Gin-Cured Salmon

Mix the salts, gin, sugar, tangerine zest and juice in a bowl and stir in the peppercorns. Score the salmon fillet with a sharp knife in four places, then place a third of the salt mix on a tray and lay the fish on top. Cover with the remaining mixture, cover and place in the fridge for 24 hours.
Turn the fish over, draining off the liquid that has escaped. Leave to cure for another 24 hours, then rinse the salmon under the cold tap and pat dry. Leave to stand in the fridge for an hour or two, then slice into 5mm slices and serve with rye bread and pickles.

10 mins

6 serving

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