Olive Magazine
Beetroot Cured Salmon With Gin Recipe

Beetroot and gin cured salmon

Published: June 13, 2017 at 12:52 pm
loading...
  • Preparation and cooking time
    • Total time
    • plus curing
  • Easy
  • Serves 8 as a starter

Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is super quick and serves as a perfect dinner party starter

Nutrition:
NutrientUnit
kcal225
fat10.4g
saturates2.1g
carbs9g
sugars9g
fibre0.4g
protein22.6g
salt2.6g
Advertisement

Ingredients

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

CURE

  • 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

PICKLED CUCUMBERS

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

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.

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).

Click here for more easy dinner party starter recipes

BBQ Scallops in Shell Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content