At Love-Gin we absolutely love adding gin to every occasion, special event and even an experimental dash in funky fresh dishes as well! With the summer heat still blazing into autumn, we’ve devised your next set of stellar show-off starters ready to wow the crowd or at least make you look like the true gin fanatic we know you are!

 

Gin & Lime Salmon Snacks

You’ll need:

2tbsp homemade gin

Zest of 1 lime

1tbsp sea salt flakes

1tbsp freshly cracked pepper

150g skinless, boneless, raw salmon fillet

1 pack wafer rice crackers

Pickled ginger

1tbsp wasabi

1 bunch chives

 

What to do:

In a bowl , mix the lime zest, gin, salt & pepper. Lay your salmon in a rectangular dish and coat in your lime, gin mixture. Pop in the fridge overnight.

Make sure you have a sharp knife, slice the salmon into 30 beautiful slices. Top each rice cracker with 2 generous slices of salmon, a sliver of pickled ginger and a little wasabi. Garnish with fresh chives and a drizzle of lime juice.

 

Gin Cream & Smoked Trout

You’ll need:

2 slices sourdough bread, crusts removed

50ml sour cream

Zest of 1 lemon

½ tbsp gin

Salt & pepper to taste

150g smoked trout broken into pieces

¼ cucumber deseeded and wafer-thinly sliced

 

What to do:

Grill the sourdough until golden and cut into 8 bite sized squares.

In a small bowl, add the sour cream, gin, lemon zest and a pinch of salt to taste. Mix together.

Layout your toasted squares, plop a blob of your gin cream on each and stack on pieces of smoked trout. Wrap a sliver of cucumber and crack some fresh black pepper.

 

Pink Gin Smoked Salmon & Horseradish

You’ll need:

4tbsp homemade gin

1 bottle diced beetroot in beetroot juice (You’ll need 250ml juice roughly)

150g smoked salmon (fillet, not flaked)

1 tsp hot horseradish cream

50ml sour cream

2 slices rye bread, crusts removed

Salt & pepper to taste

 

What to do:

Combine strained beetroot juice and gin in a bowl. Lay your salmon in a rectangular dish and cover in beetroot juice. This will give your salmon and electric pink coating and a wonderful gin marinade! Pop in the fridge overnight.

Grill the rye bread until toasted and cut into 8 bite sized squares.

In a small bowl, add the sour cream and horseradish cream.

Make sure you have a sharp knife, slice the salmon into 30 bright, pink slices. Top each toasted rye square with a blob of your horseradish cream, 2 generous slices of salmon, a topping of diced beetroot and a pinch of salt and pepper.