Gin and Tonic Cured Salmon Recipe

Salmon:

1. In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.

2. Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.

Pickle:

1. In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water, and cornstarch.

2. Mix well on medium heat for 2 minutes, reduce to low heat and simmer for 20 minutes. Remove from heat and empty into an airtight jar or container.

3. Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.

4. Serve with salad and the lime tonic pickle.