CURE your own salmon following Chef Enrico's delicious Gin & Amalfi Lemon Cured Salmon recipe

Today our head chef Enrico Gusella shares a recipe with us which is a combination of two great Scottish produces, salmon and gin, and one of the most iconic Italian products, Amalfi coast Lemons.

Enrico owes this recipe to his wife. She took him to Amalfi, near Naples, for the first time, where she is from, and made him taste the sweetest Amalfi lemon.

It's the perfect recipe for a sunny spring day, easy to make for an "al fresco" dinner with the family or for a romantic dinner.

Enrico is using North Berwick Gin for this recipe because of its vibrant citrusy flavour. He also uses salmon from James Dickson & Son in Cockenzie, who have just reopened their shop and are taking seafood orders from across East Lothian and Edinburgh.

Gin & Amalfi Lemon Cured Salmon


Serves : 6


  • ½ side of Scottish Salmon, skin off
  • 250g of caster sugar
  • 125g of salt 
  • 150g of rock salt 
  • 1 tbsp of juniper berries
  • 1 tbsp of white peppercorns 
  • 1 bunch of dill
  • 6 Amalfi “sfusato” lemons, zest and juice
  • 150ml gin

Preparation method

- To cure the salmon, combine the sugar, salts, spices, dill, gin and lemon zest and juice in a blender and blitz until fully incorporated

- Pour half the curing mixture onto a tray with a large sheet of cling film to appropriately place the salmon, place the salmon on top. Cover with the remainder of the cure and gently massage into the fish, then cover the tray with cling film and place in the fridge for 8 hours

- After this time, remove the salmon from the tray and stir the curing mixture thoroughly to loosen. Place the salmon upside down onto the tray and spoon the curing mixture over the fish. Cover the tray with cling film and leave to cure for another 8 hours

- Turn and baste the fish again and place in the fridge for a further 8 hours. Repeat this process once more, turning and basting the fish in between resting until the fish has been curing for 32 hours

- After the salmon has finished curing, the fish should be firm and the texture even, wash it under cold water to rinse off the cure. Carefully pat dry, then cut into thin slices and serve with your favourite accompaniment.

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