Method

• 1.
  Combine salt, sugar, whisky and juniper berries in a bowl. Spread half the curing mixture over the base of a non-reactive glass or ceramic dish large enough to hold salmon.
• 2.
  Add salmon, skin-side up, and cover with remaining curing mixture. Enclose the dish in plastic wrap and chill for 24 hours. The next day, unwrap dish and turn fish in curing mixture. Enclose dish in fresh plastic wrap and chill for a further 24 hours.
• 3.
  Remove salmon from curing mixture and rinse off salt under cold water. Pat dry with paper towel, and cover and chill until needed (salmon can be stored, covered and chilled, for up to 3 days).
• 4.
  For the pickled cucumber, combine all ingredients in a bowl and set aside for 5 minutes to pickle slightly.
• 5.
  For the horseradish ricotta, combine all ingredients in a bowl.

• 6.
  Place the salmon, skin-side down, on a cutting board and, using a sharp knife, thinly slice on an angle, ensuring the flesh separates from the skin. Serve with horseradish ricotta, pickled cucumber, rye bread and mixed salad leaves.