• 1 boneless and skinless side (around 800g from the thick end) salmon


  • 300g beetroot, washed and peeled
  • 400g demerera sugar
  • 300g table salt
  • 1 tsp black pepper
  • 3 limes, zested
  • 2 tsp juniper berries, crushed
  • 3 tbsp wholegrain mustard
  • 150ml gin


  • 50ml 
white wine vinegar
  • 2 tbsp caster sugar
  • 1 cucumber, thinly sliced


  • 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.

Holborn Dining Room might have stayed one of London’s best kept foodie secrets had it not been for executive chef Calum Franklin’s recent Insta-fame.

Last year he started to post pictures of his adventures in pâté en croute (traditional French pastry work which uses metal moulds to turn out intricate pastry covered works of art) which food fans loved. At our last count, he’d amassed over 22,000 followers (@chefcalum).

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