Gin Tonic Cured Salmon

Preparation

• 1 Place the salmon with the skin facing up on a large plank. Make notches in the skin about 2 cm long and 1 cm deep. Repeat this every 5 cm along the length of the fillet. Turn the salmon over again so that the skin side is underneath.
• 2 Take a bowl and add the sugar and salt.
• 3 Press the fennel seeds and coriander seeds finely in a mortar, but they are still slightly grainy in structure. Do the same with the juniper berries and the black peppercorns.
• 4 Add this to the bowl with sugar and salt and now add half of the grater, the gin, and tonic. Mix well and cover the meat side of the salmon with the marinade. Then wrap the salmon well with plastic foil. Place the salmon on a dish and let it marinate for 16-24 hours.
• 5 Take the salmon out of the fridge and remove the plastic foil. Scrape the marinade from the fish and briefly rinse the fish under cold running water. Now pat the fish dry and grind black pepper over it and divide the remaining lemon rind over it. Cut the salmon into slices.
• 6 Make the salad by mixing the cucumber, spring onion and dill with olive oil and vinegar. Season to taste with salt and pepper.
  
• 7 Delicious to eat like this, but you are free to serve the salmon for example with sour cream with some lemon juice, salt, and pepper. Enjoy!