OUTDOOR AND ACTIVE
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
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For the salmon
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Coat the salmon in salt and refrigerate for 6 hours, then remove from the fridge and wash off the salt
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Mix sugar, gin, lime juice, zest and black pepper, soak the salmon in this mixture for 48 hours
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Remove salmon from liquor, pat dry
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For the vegetables
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Combine the pickling liquor and vegetables together, store in an air tight container for 24 hours
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Serving
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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