Recipe: Gin cured salmon with sourdough bread

Natalie Coleman East London Liquor Company Gin Cured Salmon

Together with East Village, the former London 2012 athletes’ village, Natalie Coleman, winner of MasterChef 2013, has produced an easy-to-make recipe for a delicious salmon starter using locally-sourced ingredients. Here’s how you can re-create it at home.


Gin cured salmon with sourdough bread

Serves 12 people.

1 side of salmon fillet – skin on and pin boned (1kg)
300g rock salt
100ml of East London Liquor Company Gin
250g caster sugar
1 tablespoon of juniper berries
1 teaspoon of black peppercorns
35g dill (roughly chopped)
Zest of 2 lemons
Zest of 2 limes

Crusty sourdough bread
250ml crème fraiche
Cornichons (small jar)
1 tablespoon of fresh dill (finely chopped)


1.    Toast the peppercorns and juniper berries in a dry pan for 1-2 minutes.
2.    Once toasted, just lightly crush in a pestle and mortar – don’t grind to a powder.
3.    Place all of the ingredients (except the salmon) in a large mixing bowl and combine well.
4.    On a clean work surface, lay cling film (around 50cm in length) for the salmon to sit on. Use two lengths and overlap so they make one sheet and let the cling film overhang the work surface so it’s easy to roll up.
5.    Place the salmon fillet onto the cling film and pat dry using kitchen paper, then spread the curing mixture over the fillet evenly.
6.    Wrap the fillet up carefully and re-wrap in 3 more layers to secure.
7.    Place this into a roasting tin. Place another roasting tin on top of the salmon to weigh it down – use tins or jars for added weight.
8.    Place this into the fridge and leave for 2-3 days. After this time remove from the fridge and unwrap. Rinse the salmon under a cold tap to remove the excess cure and pat dry using kitchen paper.
9.    To serve, slice the salmon into thin slivers and enjoy with toasted sourdough and crème fraiche.