Gin-cured salmon on toasted sourdough

Method

● Toast the peppercorns and juniper berries in a dry pan for 1-2 minutes.

● Once toasted lightly crush them in a pestle and mortar. You don't want to grind then to a powder.

● Then in a large mixing bowl place all of the ingredients (except the salmon) and mix so everything is incorporated well.

● On a clean work surface, lay cling film for the salmon to sit on. It's best to use two lengths and overlap so they make one sheet. I let the cling film overhang the work surface to it's easy to roll up, and you want around 50cm in length.

● Place the salmon fillet on the cling film and pat dry using kitchen paper.

● Spread the curing mixture over the fillet evenly, then carefully wrap the fillet up. Once wrapped, re-wrap in 3 more layers.

● Place this into a roasting tin or a similar sized container, and place another roasting tin on top of the salmon to weigh this down. You can use tins or jars for added weight.

● Refrigerate for 2-3 days. After this time remove from fridge and unwrap, discard cling film and rinse the salmon under a cold tap to remove the rest of the cure. Pat dry using kitchen paper.

● To serve, slice the salmon into thin slices and serve with toasted sourdough and crème fraîche.

● Scatter with thinly sliced cornichons and chopped dill.

Natalie Coleman has created this recipe for London's newest and thriving neighbourhood, East Village, the former athletes' village in London E20.