Gin Cured Atlantic Salmon

Recipe by Smeg chef Imelda Murphy

Using a Smeg Vacuum Drawer

1/3 cup salt

1/3 cup sugar

1 teaspoon grated lime zest

1tsp cumin seeds

1/2 tsp crushed black peppercorns

1 tsp juniper berries

1/3 cup gin

400g sushi grade salmon

Cucumber slices, dill leaves, lime slices, olive oil and sourdough (to serve)

Place all ingredients with Gin into a vacuum storage bag, then add the fish.

Use the Chef function on the Vacuum Drawer to infuse ingredients and seal the bag.

Remove bag from the Vacuum Drawer and chill in refrigerator for at least 24 hours.

Can be stored for up to 2 weeks in the fridge.

Remove fish from the bag and pat dry. Do not discard cure mixture.

Thinly slice and arrange on a platter.

Scatter with cucumber slices, dill leaves, lime slices and a little of the cure mixture.

Drizzle with good olive oil and serve with toasted sourdough.

 Recipe created using a Smeg Vacuum Drawer.