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