Beetroot and Gin Cured Salmon
Beetroot and Gin Cured Salmon is a vibrant and exquisite dish that showcases the delicate flavours of salmon elevated by the earthy sweetness of the beetroot and the subtle botanical hints of gin. This curing process imparts a beautiful magenta hue and imbues the fish with a unique depth of flavour. This stunning dish is a true feast for the eyes and a culinary delight for any seafood aficionado. Perfect as an elegant appetizer or a centerpiece for a special occasion.
- A Boneless & Skinless Side of Salmon
- 300g beetroot, washed & peeled
- 400g demerera sugar
- 300g table salt
- 1 tsp black pepper
- 3 limes, zested
- 2 juniper berries, crushed
- 3 tbsp wholegrain mustard
- 150ml Gin
- In a food processor, whizz the beetroot, sugar, and salt until a puree.
- Once a puree add the black pepper, lime, juniper berries, mustard, and gin. Then whizz again until combined.
- In a container big enough for the side of salmon, pour in half of the cure, lay the fish on top, and then add the remaining cure.
- Cover then chill for as long as possible. Over 24 hours is recommended.
- Under cold running water wash the salmon to discard the cure.
- Slice the salmon into thick strips and serve. We recommend serving the cured salmon with some nice toasted bread or on blinis.
Is cured salmon raw?
Cured salmon is not cooked. The salt and sugar used preserve the salmon so cooking is not necessary.
For more information on eating raw fish visit "How To Prepare Raw Fish (Age UK)