1 teaspoon grated lime zest, plus 1 lime thinly sliced
1/2 teaspoon whole black peppercorns, lightly crushed
1 teaspoon pink peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon juniper berries, lightly crushed
1/3 cup (80ml) gin
400g centre-cut salmon fillet,skin on, pin-boned
2 Mediterranean cucumbers
2 tablespoons mint leaves
Begin this recipe 1 day ahead.
Combine salt, sugar, zest, black and pink peppercorns, spices, juniper berries and gin. Spread half the spice mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining spice mixture. Cover with plastic wrap and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top. Remove salmon from dish, reserving any liquid, and rinse. Pat dry with paper towel.
Very thinly slice cucumbers lengthways and marinate in the reserved liquid for 30 minutes. Drain, reserving 1 tablespoon spices from curing liquid.
Very thinly slice salmon on the diagonal, discarding skin. Arrange on a serving platter. Scatter with cucumber, lime slices, mint, borage flowers and reserved spices. Drizzle with oil and serve with sourdough bread or toasted/roasted wholemeal bread.