Gin-cured Smoked Salmon
Gin-Cured Smoked Salmon recipe. Infused with gin and enriched with beetroot and orange zest, this smoked delight is a game-changer for your BBQ repertoire
Ingredients
Serves 4-6
500g salmon fillet
100ml gin
1 medium beetroot
Zest of 1 orange
1tsp dried juniper berries
40g fine sea salt
70g molasses sugar
RECOMMENDED HEAT
Indirect 100°C
CORE TEMPERATURE
55°C
ADDITIONAL PREPARATION TIME
12 hours
COOKING TIME
10 minutes
TOTAL TIME
12 hours
EQUIPMENT
Weber beech wood chips
Method
IN THE KITCHEN
1. Skin the salmon fillet and cut the salmon into 5 thin fillets. Add the gin to a large mixing bowl. Wash, peel and grate beetroot into the bowl. Add orange, crushed juniper berries, salt and sugar. Add the salmon fillets to the bowl and coat with the mixture.
2. Allow the salmon to cure in the fridge overnight or for at least 12 hours.
3. Remove from the fridge, gently wash off the cure and pat dry with paper towel.
AT THE BBQ
1. Prepare the barbecue for indirect heat, approximately 100°C.
If using a charcoal barbecue, use just one third of a chimney starter of briquettes.
2. Add one handful of pre-soaked wood chips to the coals of your charcoal barbecue or to the smoker box if you are using a gas model. Always allow the wood smoke to develop before adding food into the cook box.
3. Smoke the fish until it is just cooked through. If using a digital temperature probe you will be looking for a core temperature of 55°C.
Tips
Great with toast, sour cream and fresh chopped herbs.
This recipe is featured in the new Weber Grill Academy Smokehouse Course