*This recipe is gluten free according to industry standards
Ingredients
- salmon 1 side, skin on and pin-boned
- beetroot 2 medium, peeled
- oranges 2, zested
- juniper berries 4 tbsp
- gin 50ml
- coarse sea salt 150g
- golden caster sugar 100g
PICKLED CUCUMBER
- white wine vinegar 100g
- golden caster sugar 50g
- coriander seeds 1 tsp
- black peppercorns 1 tsp
- bay leaf 1
- dill a bunch, chopped
- cucumber 1
Method
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Step 1
To make the cure, grate the beetroot, tip into a sieve and drain most of the liquid from it. Tip into a food processor’s bowl and add the remaining cure ingredients. Whizz until you have a paste.
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Step 2
Put 2 large sheets of clingfilm into a large baking tray that fits the salmon. Lay the salmon into the tray skin-side down.
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Step 3
Spread the cure over the fish, covering all the flesh, sides included. Wrap up tightly in the clingfilm.
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Step 4
Put another baking tray on top and weight it down with tins. Put in the fridge for 24 hours.
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Step 5
To make the cucumber pickle, heat the vinegar, sugar, coriander seeds, peppercorns and bay leaf in a small pan until simmering, and the sugar has dissolved. Leave to cool to room temperature. Once cooled add 50ml water and a pinch of salt. Finely slice the cucumber with a sharp knife or use a mandoline. Add to the cooled pickle liquid and leave for an hour or overnight in the fridge.
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Step 6
The day after, remove the clingflim from the salmon and scrape most of the cure off.
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Step 7
Rinse any remaining cure from the salmon under cold water, and pat dry with kitchen paper.
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Step 8
Thinly slice the salmon with a sharp knife, starting from the tail end at a low angle to remove the salmon from the skin in thin slices. Mix the dill into the pickle to serve.
COOK'S NOTES
Wear gloves when you're grating the beetroot to avoid getting stained hands.
Nutritional Information
- Kcals 253
- Fat 15.4g
- Saturates 2.8g
- Carbs 6.6g
- Sugars 6.6g
- Fibre 1g
- Protein 21.2g
- Salt 1.6g
