Beetroot Cured Salmon With Gin Recipe

Beetroot and gin cured salmon

  • serves 8 as a starter
  • Easy

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



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


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


white wine vinegar 50ml
  • caster sugar 2 tbsp
  • cucumber 1, 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).

Click here for more easy dinner party starter recipes

BBQ Scallops in Shell Recipe

Nutritional Information

  • Kcals 225
  • Fat 10.4g
  • Saturates 2.1g
  • Carbs 9g
  • Sugars 9g
  • Fibre 0.4g
  • Protein 22.6g
  • Salt 2.6g