Shetland Reel Gin Gravalax

Ingredients

• Fresh Shetland Salmon
• 100ml Shetland Reel Gin
• 100g Sea Salt
• 100g Caster Sugar
• 2 tsp Corriander Seeds
• Large Handful Dill

Method

1. Line a baking sheet or plate with lots of layers of clingfilm, place salmon on top and set to the side.
2. Bash up salt in pestle and morter a peerie bit, and mix with sugar.
3. Bash up corriander seeds a peerie bit, then add them in too.
4. Chop up the dill and add to the salt/sugar/seeds mix.
5. Add gin to the mix.
6. Clatch (or spread) the mixture over the salmon - use all of it.
7. Wrap salmon tightly in the layers of clingfilm, then add a layer of tinfoil to the outside.
8. Make sure parcel is salmon side up, and put in fridge.
9. Add a weight to the top to press the salmon down into the curing liquor.
10. Leave for 48 hours.
11. Rinse off excess salt.
12. Thinly slice and serve with gravalax sauce or cucumber ketchup and Shetland oatcakes.