Beetroot and Gin Cured Salmon Recipe
Beetroot and Gin Cured Salmon
- 800g Salmon, boneless & skinless
- 300g Beetroot, washed & peeled
- 400g Demerara Sugar
- 300g Salt
- 1tsp Black Pepper
- 3 Limes, zested
- 2 tsp Juniper Berries, crushed
- 3 tbsp, Wholegrain Mustard
- 150ml Gin
48 hours before serving, purée all the ingredients (except the salmon) to make the cure. Pour the cure into a container, lay the salmon on the top and submerge. Cover and chill overnight.
The next day, remove the salmon and give the cure a mix. Put the salmon back, cover and chill for a further 24 hours.
Wash the salmon under cold water and discard the cure. Slice the salmon into 2cm thick strips and serve with pickled cucumber and toasted rye bread.
Recipe courtesy of Olive Magazinehead over to their website to check out more amazing recipes
Beetroot and Gin Cured Salmon - Delicious!
Recipe courtesy of Olive Magazine head over to their website to check out more amazing recipes