Inspired by the producers he meets, Stefano creates a modern gin-cured salmon, avocado and citrus bruschetta using Fosseys gin and avocado and citrus from the Goldups.






Skill level

Average: 3.3 (43 votes)


  • 1 tsp juniper berry
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tbsp of sugar
  • 1 tbsp of salt
  • 1 lime, zest and juice
  • 1 tbsp gin
  • 300 g salmon fillet

To serve (per person)

  • 2 slices of fresh Italian bread
  • 1 tbsp stracchino cheese, or other soft neutral cheese
  • ½ avocado, sliced
  • 1 tbsp olive oil
  • pinch salt
  • ¼ lemon, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Curing time: 12 hours

  1. To make the spice mix, pound juniper berries, coriander, cumin and peppercorns together in a pestle and mortar until roughly combined.
  2. In a separate bowl, add salt, sugar, the spice mix, the juice and zest of 1 lime and the gin and mix together until well combined.
  3. Place salmon into a bowl, skin-side down and coat with mixture. Cover and place the bowl in the fridge to cure the salmon for 12 hours.
  4. When the salmon is ready, pour in some olive oil to coat the base of the pan. Once hot, add in the slices of bread and toast both sides until golden brown. Place the bread onto a plate and top it with cheese and avocado slices.
  5. Pat the salmon dry, then slice on an angle into thin strips.
  6. Serve the bruschetta with a pinch of salt, a squeeze of lemon juice and thin slices of the cured salmon.


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