Blackberry Vodka Cured Salmon

Blackberry Vodka Cured Salmon
With its vibrant shades of orange and pink, this sure-to-impress dinner party showpiece should be cured 2-3 days before serving.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Hard
Icon_cloche_grey Created with Sketch. Serves 8-10
Blackberry Vodka Cured Salmon

Ingredients

  • 800g side of fresh salmon, scaled and pin-boned (ask your fishmonger to do this for you)

Blackberry Vodka Cure

  • 2 clementines
  • 2 punnets of blackberries
  • 2 tablespoons rock salt
  • 3 tablespoons demerara sugar
  • 50 ml Wild Spirits of Kent Blackberry & Vodka

Herb Cure

  • ½ a bunch of fresh dill
  • ½ a bunch of fresh tarragon
  • 50 ml Wild Spirits of Kent Blackberry & Vodka

Horseradish Cream

  • 1 heaped tsp horseradish
  • 5 tbsp crème fraîche

How to make

  1. Begin by making the blackberry cure – grate the zest of the clementines, then add to a food processor along with the blackberries and blitz to a fairly smooth paste. Transfer to a bowl along with the rock salt, sugar and blackberry vodka, and give it a good mix.
  2. Lay the side of salmon, skin-side up, on a large baking tray. Squeeze the sides of the fillet together to tighten the skin and slice away a small piece of skin the size of a coin, leaving a circular nick in the skin to reveal the flesh below. Repeat this three times along the fillet; this allows the juices to run out of the fish while it is salting.
  3. Turn the side of salmon over and slowly pour over the blackberry cure, spreading it evenly over the salmon flesh.
  4. Wrap the fish in a double layer of greaseproof paper, then wrap it tightly with clingfilm and place it in the fridge overnight, weighting it down with jars, books and whatever other heavy items you can find. 5. Check on it the next day, spooning any cure that has slipped off back over the salmon, then re-wrap it and place back in the fridge for one more night.
  5. On the third day, take the salmon out of the fridge and carefully unwrap it so you can rinse off the cure.
  6. With your hands gently push the blackberry cure off the fish, then gently rinse off the residual cure with about 100ml of cold water, pouring a splash at a time over your salmon. Put the salmon to one side and rinse the tray under the tap. 


  7. For the herb cure, pick and finely chop the dill and tarragon, then mix with the blackberry vodka in a bowl.
  8. Put the salmon back onto the clean tray, skin-side down, and pack the herby cure onto the fish using your hands. Make sure you cover all the flesh – you don’t want any air getting to it.
  9. Wrap it again with a double layer of greaseproof paper, then a tight layer of cling film. Pop the salmon back in the fridge overnight.
  10. The next day your salmon will be perfectly cured and ready to eat. You don’t need to rinse off the second cure – simply slice the salmon as finely as you can on an angle, so you get thin slices of gravlax tinged with pink and topped with herbs.
  11. Mix your horseradish and crème fraîche and serve up a couple of slices of salmon per person alongside a dolloped teaspoon of the horseradish cream and a small handful of rocket.

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