Just the cure: Boozy gravlax pop-up heads to Haggerston

For those who like their salmon with whisky, rum or gin
Cure and simple: Salmon with rum, chili, brown sugar and coriander seeds
Ben Norum11 April 2016

A pop-up restaurant serving a selection of salmon that’s been cured with different types of alcohol is heading for London.

Gravlax, which will run for four days in May, will serve five versions of the classic Scandinavian dish, cured with gin, vodka, tequila, whisky and rum.

It will run from Wednesday May 18 to Saturday May 21 at The King’s Head in Haggerston, with tickets for the four-course meal costing £35 (£30 early-bird).

It will kick off with an amuse bouche of beetroot soup followed by a crayfish salad starter with rye bread and pickles.

Scandi setting: The King's Head in Haggerston

For the main event, diners can opt for three of the five different cured salmon. They can choose between the gin salmon, cured with Sipsmith gin, juniper, beetroot, orange zest, lemon zest, dill and horseradish; the vodka salmon made with Absolut Citron vodka, lemon and popping candy; the tequila salmon with Altos tequila, lime zest, mint, coriander, basil and yuzu pearls; the whisky salmon with Laphroaig 10 whiskey, juniper and, lemon zest; or the rum salmon cured with Havana Club 7 rum, chili, brown sugar and coriander seeds.

Pudding will take the form of a salted chocolate ‘crunch bar’ with coffee and brandy ice cream.

The idea and unorthodox curing methods have been dreamed up by chef Charlie Wethered, who appeared on MasterChef back in 2012 and worked at Dinner by Heston Blumenthal before setting up catering company Quail London.

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It was in Bergen on Norway’s west coast that it all started, when Charlie visited the area’s famous fish market. He witnessed some of the traditional liquid curing techniques used by veteran gravlax makers, and chatted with them about adding alcohol.

Tickets are available now, and all proceeds will go to Raise Your Hands, a community that supports small UK children’s charities.

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