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Clementine and gin-cured salmon

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This festive cured salmon is served with homemade pickle and whipped crème fraiche. Allow plenty of time, as the salmon takes 2 days to cure and the pickle needs to be made a day ahead.

Ingredients

For the pickle liquor

For the vegetables

For the salmon

To serve

  • 200g/7oz crème fraîche
  • 1 tbsp olive oil
  • lovage oil