A brilliant and delicious recipe that can be used as a canapé, a starter or a light lunch. And it has gin in it!
Ingredients (serves 4 as a starter):
- 400g centre cut salmon fillet
- Grated zest of 2 limes
- 75g table salt
- 75g caster sugar
- 2 teaspoons of juniper berries
- 80ml gin
- 1 lime
- 1 ripe avocado
- Blinis or toasted sourdough to serve
Prep time: 10 minutes
You can prepare it up to 2 days before you are serving it but bear in mind it needs 24 hours to cure.
Method
STEP1: Using a microplane zester shave the zest of the limes, salt, sugar, juniper berries and gin into a low-sided glass or ceramic dish and stir together.
Add the salmon fillet and make sure it is covered with the marinade.
Cover the dish with cling film and fridge overnight, turning the salmon before you go to bed.
STEP2: The next day remove the salmon, wipe off and discard the marinade and dry with some kitchen roll.
Thinly slice the salmon with a sharp knife and then return the salmon to the fridge covered with cling film until you are ready to serve.
STEP 3: Put the avocado in a Magimix or a mini-chopper and whizz to a purée with the juice of half the lime and season with salt.
Spoon into a small dish or bowl, cover with cling film, and put in the fridge. Push the cling film right onto the top of the mousse as this will prevent it from oxidizing and turning brown.
The mousse can be made in the morning of the day you are eating the salmon.
TO SERVE: Place a small slice of salmon on a blini or a slice of toasted sourdough and top with a little dollop of avocado mousse.
Add some coriander leaves for decoration and a squeeze of fresh lime. And enjoy!
Timings for a Friday evening:
1 pm, Wednesday – marinate the salmon
10 pm, Wednesday – (before bed) turn in the dish
12 noon, Thursday – remove from the marinade. Cover and return to the fridge until you are ready to serve.
