A lovely festive starter!
600g fresh salmon fillet, bones and skin removed
150mls Rock Rose gin
Juice of 3 limes
1 bulb fennel, thinly sliced
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.