Salmon fillet that we cured under Indy's own Hotel Tango gin plus crushed juniper berries, coriander, and beets, which also lend the striking, all-natural color
Ready to eat — simple to slice for lox and bagels or serve with eggs, potato pancakes, salad greens, as a cocktail garnish, and more. Enjoy paired with Tulip Tree Nettle on toast or your favorite bagel.
Each piece about 5oz; keep refrigerated.
Ingredients: salmon, beets, salt, sugar, peppercorn, juniper berry, coriander, Hotel Tango Distillery gin, ginger, dill.