Hannah’s Cured Salmon & Homemade Tartare Sauce Recipe

By November 16, 2013 April 10th, 2014 No Comments

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

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All you need to know to make Hannah’s cured salmon with homemade tartare sauce:

100g salt
150g sugar
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.


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