One of Brockmans simple pleasures is its perfume. With a heavy floral scent of berries and wafts of citrus, much of the drinking experience rests on the initial scent that pulls you in. The combination of botanicals makes Brockmans the perfect fish accompaniment, and perhaps for those adventurous enough to try, a key ingredient in curing fish.
The woman behind this beautifully cured salmon is Rosie Llewellyn, one of London’s top supper club chefs. If you know anything about her, you’re aware she’s a bit of a Superwoman. Holding the fort on a full time job, she wakes up at dawn to begin prepping vegetables, spends her breaks contacting local suppliers for her seasonal menus or blogging, attends one to three events in the evenings before coming home for more recipe testing and prep. It’s no wonder A Little Lusciousness pop-ups receive five-star reviews alongside local press coverage, and now her very own cookbook. Having attended a supper club with freshly made bread, smoked salmon mousse, and infused truffles, we knew Rosie’s ability to pinpoint flavours would make the perfect match for bringing Brockmans botanicals to life with her traditional British fare.
Brockmans Cured Salmon
By Rosie Llewellyn
- 1kg salmon loin
- 2 beetroot
- 70g granulated sugar
- 70g table salt
- 120ml Brockmans gin
- Zest of 1 lemon
Even though the recipe is simple, it does need to be made a few days in advance as curing “cooks” the fish. The end result is a salmon with a similar texture to smoked salmon, and utterly delicious as it’s absorbed the flavours of Brockmans and beetroot.
- Chop the beetroot into chunks and put in the blender with the sugar, salt, gin and lemon. Whizz up until you have a paste.
- Smother the paste all over the salmon loin then wrap the salmon in three layers of cling film. Pop the salmon in a tray in the fridge and put another tray on top, weighed down with something heavy (tins of beans are good!) Turn the loin of salmon over twice a day, for 2-3 days.
- When ready, rinse the salmon under cold water then pat dry with kitchen towel. Thinly slice and serve on blinis as canapes, or with salmon mousse and pickled vegetables, with bread.