- 250g beetroots topped, tailed and quartered
- Zest of one orange
- 1 lemon zest
- 2 juniper berries, bashed
- 120g cooking salt
- 40g brown sugar
- 30ml Ester Dry Gin
- 1 side (approx 1.4kg) high-quality sashimi grade salmon
- 2 small bunches dill
- 2 small bunch tarragon
- 100ml Ester Dry Gin
Put beetroot in the food processor and blitz, combine all beetroot cure ingredients together.
Lay down two or three layers of glad wrap in a tray. Put fish skin side down and cover with beetroot cure. Massage in thoroughly, wrap tightly and leave in fridge for 18 hours.
Scrape off cure, do not wash! Combine herbs and gin to make the herb cure.
Cover salmon, re-wrap and leave for another 18 hours.
Remove herb cure, and wrap tightly. Slice thinly to serve. Will keep for about 2 weeks in the fridge.