Salmon on Shallot & Herb Rosti with Caper Cream
Kate McBain, Sainsbury’s Development Chef

(serves 4)

100g organic butter
250g organic shallots, peeled and thinly sliced
500g organic new potatoes, peeled and par boiled for 5 mins, then cooled
15g pack organic coriander, finely chopped
2 x 15ml spoons organic cider vinegar
100ml organic sunflower oil
salt and freshly ground organic pepper

250g organic fine green beans, cooked in boiling water until al dente
4 organic salmon fillets
284ml tub JS fish stock
142ml carton organic double cream
4 x 5ml spoon Juniper Green Organic Gin
40g capers

Melt the butter in a medium saucepan and cook the shallots gently until almost caramelised.
Roughly grate the potatoes on the large size grater and add them to the shallots, along with the coriander, vinegar, oil and seasoning.
Form into 4 large flat patties and cook slowly in a large frying pan until golden on both sides.
At the same time, place the salmon fillets in a frying pan and cook until the flesh becomes opaque.
While the fish and potatoes are cooking, place the fish stock in a small saucepan over a medium/high heat and simmer until reduced by two thirds.
Stir in the cream and continue simmering until the sauce thickens; then add the capers, Juniper Green Organic Gin and seasoning to taste.
Serve the Rosti on a plate; spoon over some green beans; place the salmon fillets on top and pour over the caper sauce.

Smoked Cod à la Crème

(serves 4)

50g butter
50g flour
425ml fish stock
142ml soured cream
3tbsp Juniper Green Organic Gin
450g smoked cod or haddock, cooked and flaked
1 pinch cayenne pepper
salt and pepper to taste

Melt butter in saucepan, stir in flour and cook for approx 2 minutes over low heat. Do not allow to brown. Blend in fish stock and continue cooking until boiling and thickened. Whisk in cream.
Stir in Juniper Green Organic Gin, fish and cayenne pepper. Reheat, stirring as little as possible, until very hot. Season with salt if necessary. Serve straight away.

Gin and Juniper Pickled Salmon

500g very fresh salmon fillet with skin
1½tbsp sea salt
1tbsp light brown sugar
1½tsp juniper berries
1tsp black or white peppercorns
very finely grated zest of a lime
1tbsp gin

The simpler the recipe, the higher the rewards of using the finest ingredients – very fresh fish, ideally organic, unrefined organic cane sugar, Portuguese organic sea salt, an unwaxed organic lime, and Juniper Green’s delicious organic gin.

Choose a thick, middle-cut piece of fish that has been scaled and boned. Check by running a finger against the grain from tail to head, removing any stray bones with tweezers.
Combine the salt, sugar, juniper berries and peppercorns in a food processor, or grind finely together using a pestle and mortar. Rinse the fish in cold water and dry with kitchen paper. Lay out a large sheet of plastic kitchen wrap. Rub a third of the salt mixture and lime zest into the skin side of the fish. Lay it on the plastic and rub the remainder into the flesh side. Sprinkle over the gin. Wrap up the fish in a flat parcel, set in a flat dish with another on top, plus a weight of about 2 kilos and put in the fridge. Chill for 36 hours, turning once or twice.
Remove the fish from the fridge and discard the plastic and liquid which will have accumulated. Pat lightly dry with kitchen paper and use at once, or rewrap and chill until needed. Alternatively freeze for up to two months.