NAVY STRENGTH CURED SALMON GRAVLAX
1 large side of line caught salmon (allow 6-8 oz/175-225 g per person)
6 tbsp. sea salt flakes
85g granulated sugar
1 tsp. ff dried anise
1 tsp of fleurs
2 tsp. juniper berries, crushed
1 tsp. of pink peppercorns, crushed
4 tbsp. Elephant Strength Gin
1 tbsp of Pastis
Handful fresh dill, chopped (plus extra for the sauce)
1. Rinse the salmon and check for any bones.
2. To make the curing liquid, mix the salt, sugar, peppercorns, anise and juniper berries into the gin and pastis. Stir in the finely chopped dill.
3. Overlap several pieces of plastic wrap onto a baking sheet, allowing enough extra to wrap the salmon. Place the salmon onto the baking sheet, cover in the liquid, then bring up the edges of the plastic wrap to seal in the salmon.
4. Place another baking sheet on top of the salmon and weigh down with a couple of heavy tins or chopping boards. Refrigerate for 2-3 days, turning occasionally.
5. To serve, slice very thinly at an angle and serve with slices of soda bread and the dill Mayonnaise
1/2 bunch of dill
250ml of Grapeseed oil
30g of Egg yolk
20ml of White wine vinegar
5g of Dijon mustard
Blitz the dill with the oil until smooth then hang through muslin. Whisk together the egg yolk, vinegar and mustard and slowly drizzle in the dill oil until emulsified. Season to taste.
SODA BREAD (makes 900g loaf)
350g Wholemeal Flour
50g Plain flour
50g Porridge Oats
Pinch of Salt
2 tsp Bicarbonate of Soda
2 Large Eggs
1 Desert spoon of Sunflower oil
2 large dessert spoons treacle
75g chopped walnuts
1. Preheat the oven to 170oC/gas mark 3. Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and mix them well. In a separate bowl, beat the eggs together with the oil and add to the dry mixture.
2. Next, mix in the buttermilk and mix until it reaches a ‘sloppy’ consistency. Finally, add the treacle and chopped walnuts.
3. Pour into a 900g loaf tin and smooth the top of the bread with a wet spoon. Sprinkle some seeds or porridge oats on top of the bread and bake in the oven for one hour.
4. After the hour has lapsed, remove the bread from the tin and return to the oven to bake for a further 20 minutes.
5. Remove from the oven and allow the bread to cool down.
165ml of water
125ml of Chardonnay vinegar
Pinkpepper, Peppercorns, Juniper, Salt (A pinch of each)
3 bay leaves
Sprig of dill
55g of caster sugar
50ml Elephant Strength Gin
1. Boil the Lemons for 3 minutes then remove the lemon peel from its flesh and discard the flesh.
2. Dissolve the sugar in the vinegar, mix in the water adding the juniper, peppercorns, shallots, dill, bayleaf.
3. Add the peel to the liquid and into an airtight jar and leave to pickle for 24 hours
50ml Elephant London Dry Gin
10ml Tio Pepe
150ml green juice*
Stir over cubed ice and strain into a frozen glass.
TIP: Make up the green juice in advance and store in a sealed bottle in the fridge.
* Green Juice – makes 1 litre – 700ml Green tomato juice / 100ml lime juice / 100ml celery juice / 25ml green tabasco / 25ml Worcester sauce / 1 x avocado / 1 x handful coriander leaves / 3 x bar spoons Maldon sea salt / 2 x bar spoons black & white pepper / 1 x bar spoon ground turmeric / 1 x bar spoon ground cumin.