Gin cured Salmon with Avocado Bruschetta

This cured salmon dish is packed full of flavour, but still quite light and delicate. Works great for brunch, lunch or a dinner party starter.  




1 tsp juniper berry

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

1 tbsp of sugar

1 tbsp of salt

1 lime, zest and juice

1 tbsp gin

300 g salmon fillet


To serve (per person)

2 slices of fresh Italian bread

1 tbsp stracchino cheese, or other soft neutral cheese

½ avocado, sliced

1 tbsp olive oil

pinch salt

¼ lemon, juiced




1. To make the spice mix, pound juniper berries, coriander, cumin and peppercorns together in a pestle and mortar until roughly combined.

2. In a separate bowl, add salt, sugar, the spice mix, the juice and zest of 1 lime and the gin. Mix together until well combined.

3. Place salmon into a bowl, skin-side down and coat with mixture. Cover and place the bowl in the fridge to cure the salmon for a minimum of 12 hours.

4. When the salmon is ready, pour in some olive oil to coat the base of the pan. Once hot, add in the slices of bread and toast both sides until golden brown. Place the bread onto a plate and top it with cheese and avocado slices.

5. Pat the salmon dry, then slice on an angle into thin strips.

Serve the bruschetta with a pinch of salt, a squeeze of lemon juice and thin slices of the cured salmon.