Gin Cured Salmon Recipe by Chef Igor Cikarev at the gibson hotel

This Gin Cured Salmon Recipe with Castletownbere Crab and Goatsbridge Trout Caviar is by Igor Cikarev at the gibson hotel.

Serves 10 people

Ingredients:

Cured Salmon
1kg salmon fillet
50g sea salt
50g sugar
Juice & rind of one orange
1 tbsp crushed black peppercorns
70ml gin
50g fresh dill

Tonic gel
20g of sugar
175ml of tonic
1 lime, zest only
1 lemon, zest only
15g of pickled ginger
35ml of pink grapefruit juice
2 lime leaves
10ml of lime juice
15ml of lemon juice
10g of root ginger, peeled and roughly chopped
50g of lemongrass, roughly chopped
3g gellan

Horseradish powder
1 horseradish, appx. 200g
100ml of vegetable oil
30g of tapioca starch

Dill Mayo
100g of dill
50ml of rapeseed oil
200g mayonnaise

Goatsbridge Trout Caviar
1 jar

Method:

Cured Salmon
1. Place salmon in deep tray. Mix salt sugar, orange rind and pepper and sprinkle over salmon. Add gin, orange juice and dill stalks.
2. Chop dill and set aside.
3. Apply some heavy weight on the top of the salmon and refrigerate for 3 days.
4. Remove salmon from fridge. Wash of marinade, trim the black part and roll it with a cling film then when ready cover with the chopped dill. Slice salmon thickly.

Cured Salmon
1. Place salmon in deep tray. Mix salt sugar, orange rind and pepper and sprinkle over salmon.
2. Add gin, orange juice and dill stalks. Chop dill and set aside.
3. Apply some heavy weight on the top of the salmon and refrigerate for 3 days.
4. Remove salmon from fridge. Wash ofF marinade, trim the black part and roll it with a cling film then when ready cover with the chopped dill.
5. Slice salmon thickly.

Castletownbere Crab
1. For the crab, use fresh white crab meat. Check for shells and cartilage.
2. Add the mayonnaise to bind, then add the seasoning and finely chopped chives.

Tonic gel
1. Place the tonic to a saucepan and bring to the boil. Turn off the heat and add all of the remaining ingredients apart from gellan and sugar. Leave to infuse and cool.
2. Once it cooled, pass the liquid through a fine sieve into a saucepan and add the gellan mixed with caster sugar. Place the pan over a medium heat and bring to the boil, whisking continuously.
3. Once the gellan has completely dissolved, remove the pan from the heat and allow to cool completely.
4. Transfer the liquid to a blender and blitz until smooth. Transfer the gel to the squeezy bottle and store in the fridge.

Horseradish powder
1. Peel and cut the horseradish into small chunks. Place in a food processor with the vegetable oil and blend into a paste.
2. Place into a sieve and allow the liquid to drip through.
3. Mix the drained oil with tapioca starch in a blender until it resembles a powder.

Dill Mayo
1. Blanch the dill in boiling water for 20 seconds and then refresh in ice cold water.
2. Squeeze all of the water out of the dill.
3. Blend with the rapeseed oil until very smooth and then strain through a fine sieve.
4. Mix the dill mixture with mayonnaise

Assembling
1. Plate thick piece of cured salmon in the middle of the plate.
2.With two dessert spoons make a quenelle of the crab.
3.
Add small amount of horseradish powder. Squeeze some tonic gel around the salmon.
4. Randomly add some of the dill mayo. Scatter over the salmon some goatsbridge caviar.
5. Decorate the dish with micro herbs. Serve immediately.

RECIPE BY CHEF IGOR CIKAREV AT the gibson hotel

Igor Cikarev is the executive head chef at the gibson hotel.

A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.

Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.

Stay up-to-date with all of the latest news from the gibson hotel here.

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