Marcus Wareing's Sloe Gin Gravadlax with Orange, Dill and Coriander

Ingredients

• 100 g rock salt
• 50 g demerara sugar
• 1 orange, cut into quarters
• 1 bunch of dill
• 1 bunch of coriander
• 1 tbsp juniper berries
• 75 ml sloe gin
• 1 side of salmon, scaled, skin on, pin-boned, skin scored
• To Serve:
• 1 orange, zested
• Small bunch of dill, chopped
• 1 tsp juniper berries, finely chopped
• Cracked black pepper

Instructions

1. 1

   Place the rock salt, sugar, orange, dill, coriander, juniper berries and sloe gin in a blender or food processor and pulse until a thick paste is formed.

2. 2

   Place the salmon in a container that will fit in your fridge and will not get tainted by the marinade. Smother the paste all over the salmon. Cover with cling film, place a tray on top and press with weights. Chill in the fridge for 48 hours, turning the salmon over after 24 hours.

3. 3

   Wash the marinade off the fish thoroughly under cold running water and pat the salmon dry with kitchen paper.

4. 4

   To serve arrange the salmon on a serving plate – grate some orange zest over the top, and sprinkle with the chopped dill, juniper berries and some freshly cracked pepper. Slice thinly and serve.