-
1
Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
-
2
Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate.
-
3
Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel.
-
4
Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
-
5
Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
-
6
Mix the sauce ingredients together and place in the refrigerator.
-
7
Heat oven to 200u00b0C.
-
8
Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days.
-
9
To serve, remove the fillet from the marinade and wipe clean of marinade.
-
10
Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.
