Gin and juniper cured salmon with avacado puree, pickled cucumber and dill croute

Ingredients

½ side salmon (pin boned)
500g sugar
325g salt
25ml Hendricks Gin
10 juniper berries crushed
2 avacado
1 lime juice
Salt and pepper
25ml water
50ml white wine vinegar
100ml water
50g sugar
2 juniper berries
1 star anise
6 cumin seeds
1 cucumber in shavings
½ baguette sliced thinly
Dill
Olive Oil
Salt and pepper

Method

1/ mix sugar, salt, gin and juniper berries together in a bowl

2/ completely cover the salmon bottom and top with the mixture and cling film

3/ rest in the fridge for 24 hours

4/ wash the salmon and dry with a j cloth making sure it’s slightly firm to touch

5/ peel avacado’s, removing the stone and blitz with lime juice, salt, pepper and water until smooth

6/ for the pickled cucumber, put the white wine vinegar, water, sugar and aromatics into a pan and bring to the boil

7/ cool the pickled liquor then shave the cucumber into the liquor

8/ for the dill croute, slice the baguette thinly then place on a baking tray lined with baking paper, drizzle oil, add dill, salt and pepper

9/ put in the oven for 5-8 minutes until golden brown