Maldon sea salt or ground rock salt works particularly well for marinating the fish, while the blackberries add sweetness and turn the trout a vibrant deep purple. I like to eat this thinly sliced on slightly toasted rye bread with a spoonful of crème fraiche.
Blackberry & Gin Cured Salmon
This generously serves six people and it's always best to make more, as it keeps well wrapped in the fridge for up to a week. It's very simple to prepare, the hardest part is waiting thirteen hours for the perfect results.
Ingredients:
- 900g, 1 sustainable salmon fillet skin on, scaled and pin boned
- 250g (9 oz) blackberries
- 375g (13 oz) light brown muscovado sugar
- 250g (9 oz) sea salt flakes
- zest of 1 unwaxed lemon
- 2 tbsp gin
Method:
- Put the blackberries in a bowl and mash them into the salt and sugar. Zest over the lemon and stir through the mixture.
- Stretch two large pieces of cling film over a work surface and lay the salmon fillet onto it, skin side down. Brush your hand along the fillet to check for any little pin bones, pinching them out with a pair of tweezers.
- Pour the cure mixture generously over the fillet, wrap in cling film and leave on a tray in the fridge for thirteen hours.
- In the morning, rinse off the marinade under cold running water and pat the fillet dry.
- Bring the fish to room temperature and slice to serve on warm butter toast. Wrap any uneaten salmon in cling film and store in the fridge for up to a week.
Recipe courtesy of Seasonal Berries www.seasonalberries.co.uk
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