Salmón curado a la ginebra y remolacha

Ingredientes

• 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)
• 110 g soft brown sugar
• 110 g sea salt flakes
• 1 tsp juniper berries (crushed)
• 1 tsp coriander seeds (crushed)
• 1 tsp cracked black pepper

Preparación

1. 1

   Crush the juniper, coriander & black pepper together using either a pestle & mortar or spice blender.

2. 2

   Mix all the ingredients together (except salmon) and combine well with your hands - USE A GLOVE

3. 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. 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. 5

   After 24 hours flip the salmon over and weigh it down again. CAREFUL OF THE BEETROOT and your hands!

6. 6

   After 48 hours your salmon is cured and ready to be eaten - well almost!

7. 7

   Discard the beetroot mixture and was salmon under cold running water.