Gin & Beet Cured Salmon

🧂 Ingredients

• 1 side salmon

  skin off, pin boned (approx 1.2kg)
• 3 large beetroots

  washed & grated
• 80 ml gin

  i used bombay sapphaire
• 1 cucumber

  grated
• 1 handful dill

  roughly chopped
• 1 orange

  zested & juiced
• 110g soft brown sugar
• 110g sea salt flakes
• 1 tsp juniper berries

  crushed
• 1 tsp coriander seeds

  crushed
• 1 tsp cracked black pepper

Instructions

• 1 Crush the juniper, coriander & black pepper together using either a pestle &
  mortar or spice blender.
• 2 Mix all the ingredients together (except salmon)  and combine well with your
  hands - USE A GLOVE
• 3 Layer (minimum) 4 sheets of cling film on a flat surface and place 1/2 the
  beetroot mix onto it.  Place salmon on top of beetroot mix and place other half
  of mix on salmon so that it is completely covered.  Wrap with cling film and
  place on a baking tray
• 4 Place in the fridge - bottom shelf is best in case there is any spillage! And
  place another baking tray on top and weigh it down.  I used a couple blocks of
  butter that were in the fridge.  Cans will work well too!
• 5 After 24 hours flip the salmon over and weigh it down again.  CAREFUL OF THE
  BEETROOT and your hands!
• 6 After 48 hours your salmon is cured and ready to be eaten - well almost!
• 7 Discard the beetroot mixture and was salmon under cold running water.

Nutrition Info