Trevor's Kitchen - The Art and Soul of Cooking

GIN PICKLED SALMON AND POMEGRANATE SEEDS

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

Method

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