Beetroot and Gin Cured Salmon

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.