Beetroot and gin cured salmon
- Preparation and cooking time
- Total time
- plus curing
- Easy
- Serves 8 as a starter
Skip to ingredients
- 1 boneless and skinless side (around 800g from the thick end) salmon
CURE
- 300g beetrootwashed and peeled
- 400g demerera sugar
- 300g table salt
- 1 tsp black pepper
- 3 limeszested
- 2 tsp juniper berriescrushed
- 3 tbsp wholegrain mustard
- 150ml gin
PICKLED CUCUMBERS
- 50ml white wine vinegar
- 2 tbsp caster sugar
- 1 cucumberthinly sliced
Nutrition: per serving
- kcal225
- fat10.4g
- saturates2.1g
- carbs9g
- sugars9g
- fibre0.4g
- protein22.6g
- salt2.6g
Method
step 1
Put the beetroot, sugar and salt in a food processor and whizz to a purée, then add the remaining cure ingredients and whizz again.
step 2
Pour half of the cure into a large plastic container big enough to hold the fish and cure, lay the salmon on top and pour on the remaining cure. Cover and chill.
step 3
The following day, remove the salmon and give the cure a good mix. Put the salmon back and spoon the cure back over, cover and chill for a further 24 hours.
step 4
To make the pickled cucumber, whisk the white wine vinegar with the caster sugar and 2 tbsp of water. Pour over the cucumber, mix well and leave to pickle for several hours.
step 5
Wash the salmon under cold running water and discard the cure. Slice the salmon into 2cm thick strips and serve with pickled cucumber and toasted rye bread.
