Beetroot & Gin Cured Salmon
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Ingredients
Cured Salmon – Base:
1kg single piece of fresh salmon , skin on (even thickness, already trimmed
400g beetroot (raw), peeled and diced in 1cm cubes ▢1 cup cooking salt / kosher salt
2/3 cup white sugar
Gin Cure Flavourings
4 tsp black peppercorns , whole
4 tsp juniper berries , whole
4 tsp coriander seeds , whole
5 1/2 tbsp gin
Horseradish Cream (for serving)
1 cup sour cream
3 tbsp horseradish (fresh), finely grated
1/4 tsp salt
1/4 tsp lemon zest
1 tsp chopped dill
For Serving:
Crusty focaccia bread
Fresh herbs of your choice…I used Italian parsley, dill and micro herbs
Method
Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.
Line container: Use a container into which the salmon fits snugly, but flat. Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).
Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.
48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).
Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.
Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon.
Mix all of the Horseradish cream ingredients together and set aside ready for serving.
Recipe by Tasha Van Der Watt - Soete Ninas
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