John Myers
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Salmon Marinated in Gin and Wrapped in Dill
The perfect salmon marinated in gin and wrapped in dill recipe with a picture and simple step-by-step instructions.
for the salmon
- 150 g Salmon fillet
- 15 ml Gin
for marinating
- 1 tablespoon Parsley
- 1 half a tsp Chervil
- 1 teaspoon Dill
- 1 teaspoon Organic lemon zest
- 12 g Salt
- 10 g Sugar
- For the dill coat
- Dill
Prepare the salmon
- Take the bones out of the salmon with tweezers – wash the salmon with cold water – pat dry – then the gin is massaged well into the salmon
prepare the mixture for marinating
- Mix well the salt, sugar, chopped dill, chervil, parsley and lemon zest
- The salmon is now placed with the skin side down in an acid-resistant bowl and generously covered with the herb / salt mixture – ATTENTION: do not use a flat plate, as a lot of liquid is created when pickling! Finally, the bowl is hermetically sealed with cling film and stored in the refrigerator for 24 hours
after 24 hours …
- 4 …. the salmon is removed from the herbs / gin / marinade – rinse well under cold water – pat dry – remove the skin with a sharp knife – distribute the fresh dill chopped all over the salmon
serve and decorate
- Cut the salmon into wafer-thin slices with a sharp knife – drizzle with lemon juice and enjoy!
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