Take a little time to cure your salmon with distinctive Hernö Dry Gin. Then create these fabulous little mouthfuls of flavour and add the wow factor to your party nibbles!

1. Whisk together all the ingredients for the marinade. Place the salmon side in a large, deep dish and pour the marinade over it. Massage the mixture into the salmon on both sides, making sure it’s evenly distributed. Cover the dish and refrigerate for 12 hours.
2. After 12 hours, check on the salmon. If it’s firm to the touch all over, it’s ready to serve. If the thickest part of the centre is still soft, turn the salmon over in the dish, spoon more of the curing mixture over the top, and refrigerate again for another few hours. You can cure your salmon for 12-24 hours, depending how strong you want the flavour.
3. Once fully cured, rinse the salmon thoroughly to remove the curing mixture and pat dry. You can carefully remove the skin first, or as you cut the salmon into very thin slices on the diagonal, slicing away from the skin as you go.
4. Slice the cucumber into paper-thin ribbons (you can do this using a potato peeler) and pat dry to remove the excess moisture.
5. To prepare your crostini, spread with a layer of crème fraîche or soft cheese, then add a folded cucumber ribbon, a few slices of salmon, and fresh dill to garnish.

Find lots more delicious Christmas recipes in My Weekly magazine latest issue, in newsagents and supermarkets from November 29. It’s your feelgood read! Remember you can subscribe to save loads on the shop price.