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Tamborine Mountain Distillery

Wild Citrus Vodka Cured Salmon

TOTAL TIME: 30 minutes     |     SERVES: 8 servings



400g piece of skin-on salmon fillet
1 tbsp each sea salt
1 tbsp sugar
35g chopped fresh dill
3 tbsp TMD Wild Citrus Vodka
Juice 1 lemon



Combine the salt, sugar, dill, vodka, and lemon in a small mixing bowl.

Use a baking tin with a double layer of plastic wrap and put in the salmon, skin-side down. Spread evenly over the flesh side of the fish. Wrap tightly with plastic wrap. Place another dish on top of the salmon and weight down with several heavy cans. Refrigerate for at least 36hours or up to 72hours.

Remove the salmon from the refrigerator and from the plastic wrap. Rinse under cold running water to remove the mixture.

With a sharp knife, slice the salmon into thin slices. Serve the salmon on rye bread toasted or over small Russian pancakes, called blinis with a dollop of sour cream and some freshly chopped dill.