Scottish Gin Cured Salmon Recipe

Prepare cure and cure fish

Pat the salmon fillet dry with paper towel. Mix the sea salt and caster sugar in a bowl. Add the gin, lemon zest and cracked black pepper and stir until mostly dissolved; the mixture will be slightly wet. On a large piece of cling film or in a shallow dish, spread half the dill. Place the salmon skin-side down on the dill, then pack the salt-sugar-gin mix evenly over the flesh, pressing it into the surface. Scatter the remaining dill on top and wrap tightly with cling film. Place the wrapped fish in a shallow tray and weigh it down with a second tray or a couple of cans. Refrigerate for 24–36 hours (24 hours for lightly cured, up to 36 hours for firmer cure).

Rinse and slice

After curing time, unwrap the salmon, rinse thoroughly under cold running water to remove the cure, and pat dry very well with paper towel. Remove any dill stuck to the skin. Using a sharp salmon/fillet knife, slice thinly across the grain at a 30–45° angle into portions suitable for blinis. Keep chilled until assembly.

Make batter

In a bowl whisk together the polenta, flour, baking powder, sugar and salt. In a separate bowl beat the eggs with the milk until combined. Gradually stir the wet ingredients into the dry to form a smooth batter. Fold in the sweetcorn kernels and chopped chives. Let the batter rest for 10 minutes — polenta will absorb some liquid and thicken slightly; if it becomes too thick, stir in up to 2 tablespoons milk.

Cook blinis

Heat a large non-stick frying pan over medium heat. Add a small knob of butter and a teaspoon of oil to the pan. For each blini, spoon about 1 tablespoon of batter into the pan, leaving space for multiple blinis. Cook for 2–3 minutes until small bubbles form and edges set, then flip and cook a further 1–2 minutes until golden and cooked through. Transfer to a tray and keep warm in a low oven (90–100°C) while you cook the rest. Yields approximately 18–20 small blinis.

Blend mousse

Halve and pit the avocados, scoop flesh into a blender or food processor. Add lime juice, Greek yogurt, olive oil, salt and pepper. Blend until very smooth, adding 1–2 tablespoons cold water if needed to reach a light, pipeable mousse consistency. Taste and adjust seasoning with more salt or lime if required. Transfer to a piping bag or bowl and chill briefly.

Prepare labne

If using plain Greek yogurt and you want thicker labne, strain it through a fine sieve or muslin overnight to remove excess whey. Season the labne with a little sea salt and cracked black pepper and stir gently. Spoon into a small bowl for plating and drizzle with a little olive oil.

Assemble each canapé

To assemble, place a warm blini on a serving plate. Pipe or spoon a small dollop of avocado mousse onto the blini. Add a thin slice of gin-cured salmon on top of the mousse. Add a small quenelle or teaspoon of labne beside or atop the salmon. Finish with a few corn kernels (reserved if desired), a scatter of microgreens or dill, a light drizzle of olive oil over labne, and a pinch of sea salt flakes and freshly cracked black pepper. Serve immediately with lemon wedges on the side for guests to squeeze if desired.

Make ahead and storage

The salmon can be cured up to 2 days before serving and kept wrapped and chilled. Blinis are best served fresh but can be made ahead and reheated gently in a low oven. Avocado mousse is best made the same day and kept chilled, covered to prevent browning. Labne can be prepared a day ahead.