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Trevor's Kitchen - The    Art and Soul of Cooking


For the salmon

500g fresh salmon

250g smoked flaked sea salt or plain seasalt

Soaking liquor for the salmon

250g brown sugar

70ml gin

10ml white wine vinegar

2 limes, juiced and zested

10 juniper berries, crushed

For the vegetables

100g radishes, thinly sliced

100g cucumber, ribbon cut

100g red onion, thinly sliced

1 pomegranate 

For the pickling liquor

200ml white wine vinegar

200g caster sugar

1 tsp coriander seeds



  • For the salmon

  • Coat the salmon in salt and refrigerate for 6 hours, then remove from the fridge and wash off the salt

  • Mix sugar, gin, lime juice, zest and black pepper, soak the salmon in this mixture for 48 hours

  • Remove salmon from liquor, pat dry

  • For the vegetables

  • Combine the pickling liquor and vegetables together, store in an air tight container for 24 hours

  • Serving

  • Serve the finely sliced salmon on a bed of pickled vegetables or for preserving, add the salmon to the pickled vegetables and store in a cool place for up to 1 month

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