Mon, 17 December 2018
INGREDIENTS:
· 1 Side of Salmon, skin on
· 2tbsp Juniper Berries
· ½ tsp Black Peppercorns
· 2tbsp Sea Salt
· 2tbsp Sugar
· 8tbsp Gin
· 2 Raw Beetroot, peeled and grated
· 2 Limes, zest
· 1 tub Crème Fraiche
· 1tbsp Horseradish
· To serve: Mixed Leaves, Cucumber, Radish, Dried Cranberries, Lime Wedges, Pistachio Nuts & Brown Bread
METHOD:
· Remove any pin bones from the salmon with tweezers. Line a baking sheet with cling film and place the fish on it, skin side down.
· Crush the juniper and peppercorns in a pestle and mortar. Mix these spices with the sugar, salt, gin, beetroot and lemon zest.
· Spread the mixture over the salmon and press down. Wrap cling film around and over the top. Place another baking sheet on top and weigh it down with jars.
· Leave in the fridge for at least 36 hours, or up to 3 days. Unwrap the fish and scrape off the marinade.
· The salmon will freeze very well at this point. It will keep for 5 days in the fridge. When ready to serve, slice at an angle.
· Arrange on a platter with the other accompaniments. Serve with a sauce made by mixing the crème fraiche and horseradish.
