This weekend sees the return of Scotland’s longest running food festival, the Loch Fyne Food Fair, to celebrate here's a fun recipe for gin cured salmon.

Perched on the picturesque banks of Loch Fyne in the Highlands, the two-day event is set to bring together some of Argyllshire and beyond’s most exciting food and drink producers.

From oysters to artisan breads, venison to confectionary, there’s plenty to get your teeth into.

And gin fans rejoice! Saturday evening features the festival’s first ever ‘gin fling’; delivered in collaboration between Loch Fyne Oysters and Glasgow distillery, Makar Gin.

So in anticipation of the Gin Fling, here’s one of the dishes from the menu to try at home and whet your appetite! Stunning views of Loch Fyne, optional but recommended.

Gin Cured Salmon

Serves 6

Vonshef

Ingredients for the cure:

  • 1 teaspoon roasted fennel seeds
  • 1 bunch of fresh dill
  • 100ml Makar Glasgow Gin
  • 500g curing salt/coarse sea salt
  • 250g caster sugar
  • 500g side of salmon

Ingredients for the dressing:

  • 10 teaspoons Dijon mustard
  • 20 tablespoons dark brown sugar
  • 200ml rapeseed oil
  • 25g of fresh dill
  • Juice from 2 large lemons
  • 2 tablespoons white wine vinegar

Method:

Step 1: To cure the salmon place the fennel seeds, salt, gin and sugar into a food processor and blend together to make a paste.

Step 2: Lay the salmon skin side down on a large tray and spread the cure over it, ensuring the salmon is evenly covered.

Step 3: Cover with cling film and store in the fridge for 12 hours then turn the salmon over and cure for a further 12 hours.

Step 4: Wash of the cure and pat the salmon dry. At this stage the salmon is ready to eat.

Dressing:

Place all ingredients minus the rapeseed oil into a food processor and blend.  While the ingredients are blending add the rapeseed oil to emulsify.

• Priced at £25 per person, the three-course gin-fling dinner features dishes paired with or made with Makar Gin. To book your place call: 01499 600 264

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