Recipes

Gin Salt Cured Salmon 

Ingredients

·         250g piece of fresh salmon, skin on (a nice even thickness centre piece works best)

·         25 g granulated sugar

·         25 g CO Botanicals Gin Salt

·    (optional) fresh dill, finely chopped

Instructions

Preparation

·         Begin by checking the salmon for any pin bones. Remove any you find using fish tweezers or a pair of clean kitchen pliers.

·         In a mixing bowl, combine the sugar and Gin salt and chopped dill (if using), mixing well to ensure everything is evenly distributed.

Curing the Salmon

·         Lay out a large piece of plastic wrap on a flat surface. Place the salmon on the plastic wrap, skin side down.

·         Evenly spread the cure mixture over the salmon, ensuring it is fully covered.

·         Tightly wrap the salmon in the plastic wrap, ensuring there are no gaps or air pockets.

·         Place the wrapped salmon on a tray or in a shallow dish to catch any liquid that may seep out during the curing process.

·         Refrigerate for 24 to 48 hours, depending on your preference for the intensity of flavour and texture.

Finishing Touches

·         After the curing period, remove the salmon from the refrigerator and unwrap it.

·         Rinse off the cure mixture under cold running water to remove excess salt and sugar. Pat the salmon dry with paper towels.

·         Using a sharp knife, slice the salmon thinly.

Serving Suggestions

·         Serve the cured salmon on a platter garnished with fresh dill and lemon wedges.

 

Homemade Focaccia Bread with Foragers  Salt  and cherry tomato topping

This easy focaccia recipe creates a soft, flavourful bread with a crisp, golden crust. The CO Botanicals Gourmet Salt adds a punch of wild thyme from the Central Otago Hills.

Ingredients:

For the dough:

  • 500g all-purpose flour
  • 360ml warm water
  • 7g  active dry yeast
  • 8g sugar
  • 9g salt
  • 60ml olive oil

For the topping:

  • 45ml olive oil
  • 3g CO Botanicals "Foragers" salt
  • 100g Cherry Tomatoes cut in half
  • Optional: 5g minced garlic 

Instructions:

  1. Activate the yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

  2. Make the dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.

  3. Knead and rise: Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

  4. Prepare the pan: Grease a baking sheet or a 23x33cm pan with olive oil. Transfer the dough, stretching it to fit the pan. Cover and let it rest for 30 minutes.

  5. Create dimples & add toppings: Preheat the oven to 200°C. Press your fingers into the dough to create dimples. Arrange Cherry Tomatoes cut side up, drizzle dough generously with olive oil, then sprinkle with "Foragers" salt.

  6. Bake: Bake for 20–25 minutes, or until golden brown. Let it cool slightly before slicing.

  7. Enjoy! Serve warm with olive oil and balsamic vinegar or as a side to soups and salads.