Blackberry and gin cured salmon

Blackberry and gin cured salmon


  1. Put the blackberries in a bowl and mash them into the salt and sugar. Zest over the lemon and stir through the mixture.
  2. Stretch two large pieces of cling film over a work surface and lay the salmon fillet onto it, skin side down. Brush your hand along the fillet to check for any little pin bones, pinching them out with a pair of tweezers.
  3. Pour the cure mixture generously over the fillet, wrap in cling film and leave on a tray in the fridge for thirteen hours.
  4. In the morning, rinse off the marinade under cold running water and pat the fillet dry.
  5. Bring the fish to room temperature and slice to serve on warm butter toast. Wrap any uneaten salmon in cling film and store in the fridge for up to a week.

Recipe from Florence Knight, Head Chef of Soho restaurant Polpetto, for British Summer Fruits.

 There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



Try this thinly sliced on slightly toasted rye bread with a spoonful of crème fraiche


900g, 1 sustainable salmon fillet skin on, scaled and pin boned
250g (9 oz) blackberries
375g (13 oz) light brown muscovado sugar
250g (9 oz) sea salt flakes
zest of 1 unwaxed lemon
2 tbsp gin


Time: 20 minutes (plus overnight)
Serves: 6
Nutrition: n/a