Line a dish large enough to take the salmon fillets with a sheet of cling film large enough to wrap the salmon in.
Mix sugar, salt, fennel and juniper berries together.
Spread a third of the mix on the salmon
Lay one fillet on the mix skin side down. Spread half the remaining mix on top of the salmon then pour over the gin.
Put the second salmon fillet flesh side down on the first and top with remaining mix.
Wrap the cling film around and place a weight on top.
Place in the fridge and turn after 24 hours.
After 48 hours remove from the fridge and rinse mixture off.
Slice thinly and serve with creme fraiche and mini buttermilk pancakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (91%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.3mg||4 %|
|Sodium 19.4mg||1 %|
|Potassium 41.6mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.7g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 47
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