Give smoked salmon a seasonal twist

Gin Cured Smoked Salmon (serves 4)

Ingredients Instructions
  • 12 slices of smoked salmon
  • 25ml Whitley Neil Blood orange gin
  • 8 juniper berries, crushed
  • 20 coriander seeds, crushed
  • 8 black peppercorns, crushed
  • 100g of rocket
  • 10-12 orange segments
  • 4 radishes, thinly sliced
  • 8 cherry tomatoes, halved
  • 80g crowdie cheese  
  • Mix the gin, juniper berries, coriander seeds and peppercorns together in a bowl to create the gin cure.
  • Brush the gin cure over the salmon and marinade for 2 to 4 hours.
  • To serve, create a bed of rocket on the serving plate and then add the orange segments, sliced radishes and cherry tomatoes. To finish, top with the crumbled crowdie and salmon slices.