Gin and Beetroot Cured Salmon
This nifty little Gin and Beetroot Cured Salmon dish could be a perfect Christmas Day starter! Curing your own salmon is surprisingly easy and the beetroot also provides great colour!
Ingredients
Salmon
- 2 cooked beetroots
- 200g table salt
- 200g caster sugar
- 50ml gin
- 1 side salmon, pine board and belly removed
Pickle
- 50ml white wine vinegar
- 50g caster sugar
- ½ cucumber, scooped into balls
- 1 x 5 cm ginger, peeled and julienned
- 1 shallot, peeled and sliced
Ketchup
- Cucumber, leftover from above
- 50ml gin
- 1 tsp xanthan gum
To serve:
- Thin baguette toasts
- Mustard cress
Method
- Put the beetroot, salt, sugar and gin into a large food processor, and blitz until smooth.
- Line a large tray with several layers of cling film and pour half of the beetroot mixture into the tray. Make sure the beetroot is spread over the tray, then place in the salmon and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hrs.
- Remove the cling film and rinse under cold running water to wash away the remaining beetroot mix; pat the salmon dry with a tea-towel.
- For the pickle, bring the vinegar and sugar to the boil with a splash of water. Add the cucumber, ginger and shallot, take off the heat and cool.
- Blitz the cucumber and gin until smooth pass through a sieve set with xanthan gum.
- To serve – thinly slice the salmon, and layer onto a plate with a pile of the pickle, dots of the ketchup, shards of baguette and cress.
Ingredients
Salmon
- 2 cooked beetroots
- 200g table salt
- 200g caster sugar
- 50ml gin
- 1 side salmon, pine board and belly removed
Pickle
- 50ml white wine vinegar
- 50g caster sugar
- ½ cucumber, scooped into balls
- 1 x 5 cm ginger, peeled and julienned
- 1 shallot, peeled and sliced
Ketchup
- Cucumber, leftover from above
- 50ml gin
- 1 tsp xanthan gum
To serve:
- Thin baguette toasts
- Mustard cress
Method
- Put the beetroot, salt, sugar and gin into a large food processor, and blitz until smooth.
- Line a large tray with several layers of cling film and pour half of the beetroot mixture into the tray. Make sure the beetroot is spread over the tray, then place in the salmon and cover the top side with the remaining mixture. Wrap tightly in cling film and leave in the fridge for 24 hrs.
- Remove the cling film and rinse under cold running water to wash away the remaining beetroot mix; pat the salmon dry with a tea-towel.
- For the pickle, bring the vinegar and sugar to the boil with a splash of water. Add the cucumber, ginger and shallot, take off the heat and cool.
- Blitz the cucumber and gin until smooth pass through a sieve set with xanthan gum.
- To serve – thinly slice the salmon, and layer onto a plate with a pile of the pickle, dots of the ketchup, shards of baguette and cress.
