Cured salmon in gin

Ingredients for 10 servings:

• 1 ½ kg wild salmon fillet(s) with skin
• 10 tbsp gin
• 220 g sugar
• 150 g Himalayan salt, coarse
• 4 bunches of dill
• 2 bunches of parsley
• 3 organic lemons, grated peel
• 250 g crème fraîche
• 1 lemon(s)
• 1 tbsp Dijon mustard
• Himalayan salt
• 2 tbsp gin

Instructions

Working time approx. 30 minutes; Rest period approx. 5 days; Total time approx. 5 days 30 minutes

Anyone can be normal!

Rinse the salmon and gently pat dry. Remove bones with bone tweezers. Place the salmon on a deep baking tray. Gradually pour the gin over the salmon and rub it in well. Mix the salt and sugar and stir in the grated lemon zest. Pour this mixture over the salmon. Chop the herbs, mix, and spread them over the salt, sugar, and lemon coating. Now wrap the baking tray in an airtight container and place another baking tray on top. Weigh down the baking tray and place it in the refrigerator. Let the fish marinate for 4-6 days. Cut the fish into thin slices. For the sauce, mix the crème fraîche with the Dijon mustard and lemon juice and season with Himalayan salt. Add 2 tablespoons of gin and stir. Serve with the salmon. The salmon will keep for about 1-2 weeks if it is repeatedly wrapped in an airtight container and kept well chilled.