The Edinburgh Larder was delighted to visit John Lewis today where the Cafe’s lovely Hannah did a demonstration for shoppers. Hannah prepared delicious Edinburgh Gin cured salmon with homemade tartare sauce, and chives served on rye bread canapes. The Edinburgh Larder team had a great time chatting with everyone who came by to sample Hannah’s lovely creations, and we’ve put the recipe here so you can make them yourself
All you need to know to make Hannah’s cured salmon with homemade tartare sauce:
1 dessert spoon juniper berries roughly chopped
2 tablespoons chopped dill
50ml Edinburgh gin
1/2 side salmon cut into 2
Lay 2 layers of cling film over a chopping board.
Place salmon on cling film
Pour gin over salmon and rub in.
Mix dry ingredients and place a thick layer over the 2 pieces of salmon.
Place the pieces together and wrap up the cling film.
Place in a tub or plate and refrigerate for 48 hours.
Rinse off the cure.
Slice to serve.
For the Tartare Sauce:
3 egg yolks
Juice 1 lemon
2 tsp Dijon mustard
Vegetable oil as needed
1 tbl. spoon chopped cornichons
1 tbl. spoon chopped capers
1 chopped shallot
1 tbl. spoon chopped parsley
Whisk the eggs, lemon juice and vinegar together in a bowl until they begin to thicken.
Very gradually add the oil, whisking continuously.
Keep adding oil until thick, mayonnaise like texture.
Stir in parsley, cornichons and capers and a little salt.