Codorníu Rosado NV

Grower: Codorníu
Grape Variety: Monastrella / Pinot Noir
Style: Vibrant and Crisp
Country: Spain
Appellation: Penedés
Vintage: NV
Closure: CORK
Alcohol: 11.5% ABV
Bottle Size: 75cl

Gin-Cured Salmon Gravadlax, Tartare-Style

Cooking Time: 01 hrs 25 mins (approx.)
Number of Servings: 8

INGREDIENTS

2 fillets fresh salmon, skin on, weighing 750g
20ml Coarse sea salt (Kosher salt)
15ml Black peppercorns
20ml White sugar
Large bunch of fresh dill
1 tsp finely grated lemon zest
60ml Whitley Neil Gin
45ml Small capers, coarsely chopped
45ml Finely snipped fresh chives
45ml Finely chopped fresh dill
Black pepper

To serve //

2 long, thin English cucumbers
½ cup Crème fraîche
Lemon wedges

1. Place a fillet, skin side down, on a large sheet of clingfilm.
2. Using a mortar and pestle, grind the salt, peppercorns and sugar to a coarse powder and sprinkle it all over the salmon fillet.
3. Cover the fillet with 10-12 big sprigs of dill and sprinkle with lemon zest and 2 tablespoons of gin.
4. Place the other salmon fillet flesh-side down on top.
5. Wrap tightly in clingfilm, place in a big shallow dish and put a weight (a brick is ideal, or use tins from the cupboard) on top.
6.Refrigerate for 12 hours, then turn the parcel over, weigh it down again, and cure for a further 12 hours.
7. Unwrap the parcel, remove the dill and wipe off the curing spices.
8.Sprinkle the remaining 2 tablespoons of gin over the lower fillet, cover with a new layer of dill sprigs, replace the top fillet, wrap in new clingfilm and refrigerate for up to 36 hours, or until needed.
9. To serve, remove the dill sprigs and pat dry with kitchen paper.
10. Cut the salmon flesh away from the skin, place on a board and chop into small pieces using a sharp knife or mezzaluna. Place in a bowl and stir in the capers, chives and dill.
11. Season with plenty of black pepper (you shouldn’t need to add more salt).

// Don’t add any lemon juice, as this will ‘cook’ the fish //

12. Use a mandolin or a very sharp knife, cut the cucumbers, lengthways, into strips each about millimetre thick.
13. Curl each strip into a neat ring and press the ends to secure. (If the cucumber strips refuse to stay in a ring, fix the ends in place with big paper clips. Or remove the bottoms of tuna tins using a tin opener and use those as rings to form the cucumber circles.)
14. Place the cucumber rings on individual plates or a single large platter.
15. Pile the tartare into the cucumber rings and top each one with a flurry of crème fraîche.
16. Serve with lemon wedges and melba toast.