Gin and Grapefruit Cured Salmon

A couple of months ago we were lucky enough to attend a 'gastronomic experience' at one of our favourite local tapas restaurants – Pintura. As well as some lovely food and drink, the head chef talked us through the making of the tapas, including this gin-cured salmon, which we've been dying to try out at home…

We're lucky enough to live next door to one of the best seafood markets in the country - Leeds' Kirkgate Market - so getting a lovely side of salmon was no problem at all and with plenty of gin in the house, we had no excuse! This weekend we finally gave it a go and the results were out of this world: silky smooth and packed full of flavour, we won't be getting shop-bought ever again!

Gin and Grapefruit Cured Salmon

Serves 4-6

500g salmon, skin and bones removed

120g salt

80g sugar

1 pink grapefruit, zest and juice

50ml gin

10 juniper berries, lightly bashed

Mix the salt, sugar, zest of the grapefruit and the juniper berries in a small bowl. In a separate bowl or jug, combine the gin with the juice of the grapefruit.

Put four layers of clingfilm across a small baking tray so that the surface is covered. Place half of the salt mix in the middle, flatten out slightly and then put the salmon on top. Pour the gin mixture over the salmon (don't worry about it being wet), then top with the rest of the salt mix. 

Pack the salt mixture around the salmon, gently massaging it into the flesh. Top with more layers of cling film then wrap as tight as you can, trying not to squeeze out any of the gin mixture.

Place in the fridge with a heavy object on top (I used a casserole dish) and leave to cure for 36-48 hours, turning the fish over every 12 hours.

To serve, trim any thin parts of the fish as these will be too hard to enjoy, then slice the cured salmon as thinly as possible. I like mine with a dressed salad, some mustard mayonnaise and slices of buttery toast.