Salmon marinated in gin-and-tonic with a lemon crumble topping

The flavour of this world-famous cocktail combines wonderfully well with the salmon. The lemon crumble gives the dish a crunchy texture.

Recipe makes 1200 grams.

Salmon marinated in gin-and-tonic with a lemon crumble topping

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salmon fillet, skin removed















salted lemon

As needed:


bonito flakes (katsuobushi)

As needed:


peanut oil

As needed:


salt and peper

Preparation method

  • Salt and pepper the fillet of salmon, grate the lime zest over the salmon and squeeze the juice from the limes.
  • Mix the gin with the tonic and sprinkle over the salmon.
  • Cover the salmon with plastic foil and set aside to marinate in the refrigerator for 24 hours.
  • Put the salted lemon in the freezer.
  • Finely chop the katsuobushi and store in an air-tight container (with silicon granules, if desired).
  • Deep-fry the panko in the peanut oil until golden and then drain on paper towels.
  • Mix the cooled panko with the katsuobushi (5 parts panko to 1 part katsuobushi) and the freshly grated zest of the lemon (use a fine grater).
  • Pat the salmon dry with paper towels and cut into tranches.
  • Add the lemon crumble topping just before serving.

Serving suggestions

  • As an amuse-bouche with salmon caviare.
  • As a composition with various structures of cucumber or fennel.
  • Delicious with components of elderflower, tomato, and radish.

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