Rock Rose gin marinated salmon

A lovely festive starter!

This salmon dish is ‘cooked’ using lime juice.  Make sure that the salmon is very fresh.  By Mike Denman.
Ingredients (serves 4)

600g fresh salmon fillet, bones and skin removed

150mls Rock Rose gin

Juice of 3 limes

Sea salt

1 bulb fennel, thinly sliced

Assorted leaves

Slice the salmon fillet as thinly as you can with a sharp knife and place in a large bowl. Add the lime, gin, a good pinch of salt.  Mix gently to coat the salmon but don’t break up the fish.  Leave for 5-10 minutes.  The salmon will turn slightly pink – this is acid from the limes curing the fish!

Lay the salmon slices onto the serving plates, garnish the top with the fennel and the leaves.

 

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