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Benn’s Ultra Luxury Gin Cured Salmon Sandwich

Got the queen coming over for tea? This sandwich isn’t just any old sandwich; it’s absolutely guaranteed to leave whoever you make this for speechless. If you’re wondering what Benn gets up to in his spare time, well, it’s coming up with incredible concoctions like this.

For the smoked salmon

  • 200ml English Drinks Company - Cucumber Gin

  • 330g salt

  • 165g white granulated sugar

  • 5g chopped thyme

  • 15g lapsang souchong tea leaves

  • 500g salmon, skinned, pin bones removed

  1. To make the cure, mix the gin, salt, sugar and dill together thoroughly.

  2. Moisten the jasmine tea leaves with a little water and allow to stand for 5 minutes, then spread them all over the salmon.

  3. Put a layer of the cure on the bottom of a container and rest the salmon on top. Completely cover the salmon with the remaining cure. Cover the container with clingfilm and put into the fridge for 16 hours.

  4. Remove the salmon from the cure and rinse thoroughly.

  5. Leave to rest in the fridge for 2–3 hours until the fish is dry but a little sticky.


For the soured cream butter

  • 100g unsalted butter

  • 50g soured cream

  • 50g cream cheese

  • squeeze of lemon juice

  • pinch of salt

  1. Place 50g of the butter in a bowl and whisk over a pan of simmering water until softened.

  2. Remove the bowl from the heat and whisk in the soured cream and cream cheese.

  3. Put the bowl back over the pan of simmering water and whisk in the remaining butter until fully incorporated.

  4. The mixture may appear to split, but keep whisking over the pan of warm water and it will come back together.

  5. Stir in the lemon juice and salt and decant into a small bowl. Keep in the fridge until required (for up to 2 days).

  6. Remove from the fridge an hour before serving

For the pickled cucumber

  • 1 cucumber, peeled

  • 50g white caster sugar

  • 100g white wine vinegar

  • 10g dill, plus a little extra for finishing

  • sea salt

  1. Slice the cucumber lengthways down the middle, then slice very thinly on a mandolin or in a food processor.

  2. Bring the sugar, vinegar and 150g cold tap water to the boil in a small saucepan over a medium heat. Allow to cool.

  3. Chop most of the dill and mix with the sliced cucumber and pickling liquid in a container, cover and allow to marinate in the fridge for at least 30 minutes.

  4. Drain the cucumber. Sprinkle with the reserved dill and salt before serving.

To serve

Loaf of fresh soda bread

Slice the bread and serve with smoked salmon on a wooden board with a small bowl containing the soured cream butter, pickled cucumber and a wedge of lemon.

Fancy trying it out yourself? Head on over to Ocado where you can find The English Drinks Company cucumber gin (and grab yourself some of Benn’s gourmet ready meals while you’re at it!)

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