Grapefruit infused gin is a favorite libation at my house. It only takes two ingredients and you can make it in 15 minutes. Preserve them while the fruit is sweet, flavorful and acidic, as citrus quality wanes over time.
Curing salmon couldn't be easier! I used wild sockeye salmon, salt, sugar, dill, black pepper and grapefruit infused gin. The gin can be replace with vodka or aquavit, or omitted, but it does add a citrusy, piney depth to the fish flavor.
As most foraged food is either unpalatable, bitter, or tastes ‘a bit like spinach’, our advice to you is to smother it with refined sugar and alcohol and transform it into a cheeky little apéritif and/or digestif. First up, Sloe gin.