Remove skin from salmon using a sharp knife.
Place the salmon piece on a piece of cling film. It must be large enough to wrap around salmon twice. Mix salt, sugar and pepper in a small bowl then pour over the salmon patting it firmly into the flesh.
Drizzle with the gin then wrap tightly with the cling wrap. Place into a dish then place a larger dish or chopping board on top and weigh down with cans.
Place in the fridge for 72 hours. Unwrap the salmon, scrape off salt mixture and pat down with a paper towel. Slice thinly on a slanted angle. Enjoy with crackers, on toast or simply on its own.
Lawson’s Dry Hills Reserve Chardonnay.