Makes 4 toasts
Sliced crusty white bread
A package of smoked salmon (Preferably Scottish salmon, but any smoked salmon is great)
4 tablespoons gin
4 tablespoons sugar
Zest from 1 lemon, divided
A small tub of whipped cream cheese
Fresh chives, diced
Fresh dill, diced
Sea salt & pepper to taste
Prepare salmon the night before, it will be swimming in gin all night & surely drunk in the morning!
Add gin, sugar, and zest from ½ a lemon in a small bowl and mix. Add the smoked salmon to a ziplock bag, and then add the gin marinade. Zip the ziplock up, and remove any extra air. Place in the refrigerator and let it marinate overnight.
Before assembly, grab the salmon from the fridge and rinse off the gin marinade. This rids the salmon of excess gin, while still retaining the lovely notes of juniper and lemon.
Mix the whipped cream cheese with zest from the other half of the lemon, and salt/pepper to taste.
Toast one slice of crusty white bread, and then spread whipped cream cheese across. Top with the drunken salmon, and garnish with diced chives and dill. Cut in half - and then repeat for a total of four toasts.
