Sexy Salmon Starter

Gin cured salmon with avocado puree, beetroot crumble and cucumber.

This recipe is not just easy and tasty, it looks super impressive too! Chloe and I use this one all the time for our private dinners or degustation’s. You will need to prep the night before or in the morning to give it time to cure but once that’s done the rest is super quick and easy.

The below will serve 4 people as a starter Yum
Sexy Salmon Starter


600g salmon fillet skin off (pin boned)

2 tbs. Gin (or vodka)

1 beetroot finely sliced

1 star anise

50g caster sugar

50g salt flakes

1 tsp. chopped dill


1 whole avocado

1 tbs. danish feta

Juice of half a lemon

2 tbs. Monte Rosso olive oil

Pinch of salt and pepper


To serve

6 sprigs of chives – chopped

2 tbs. Monte Rosso olive oil

Mixed salad



To start lay a piece of gladwrap over your chopping board, put half your salt, sugar and beetroot into the middle and lay your salmon skin side down on the cure. Crush your star anise up a bit and scatter onto the salmon along with your dill. Top with the rest of the beetroot, sugar and salt and wrap tightly in cling film. Place your salmon on a tray (it tends to leak even if you have mad wrapping skills) and leave for about 5 hours in the fridge.

After 5 hours take your salmon out, discard the cure and run the salmon under cold water to get all of the cure off. The salmons taken on all that flavour and should have a beautiful colour. Leave in the fridge till your ready to serve.

For the avocado puree, put all the avocado into a bowl with Danish feta and lemon juice, depending on how fancy you want to go you can mash it with a hand mash and call it and ‘avocado and feta smash’ or you can use a stick blend which gives you a nice smooth consistency.

Now it’s all in the plating, firstly take some cling wrap and line 4 small bowls or ideally a ramekin.  Now get a sharp knife and delicately chop your salmon into small cubes. Place an even amount of salmon in each bowl, press lightly with the back of a spoon. Top with the avocado and press lightly with the back of the spoon. Turn the bowl out onto your serving plate and jiggle to remove, peel the cling wrap and you should have perfect plating! Top with a drizzle of Monte Rosso olive oil, chopped dill and salad on the side.

And there you have it, a very sexy little starter that will totally impress your guests.