Gin & Beet Cured Salmon

Ingredients

• 1 side (approximately 1.2 kg)salmon, skin off and pin-boned
• 3 largebeetroots, washed and grated
• 80 mlgin
• 1cucumber, grated
• 1 handfuldill, roughly chopped
• 1orange, zested and juiced
• 110 gsoft brown sugar
• 110 gsea salt flakes
• 1 tspjuniper berries, crushed
• 1 tspcoriander seeds, crushed
• 1 tspcracked black pepper

Instructions

1. 1

   Crush the spices

   Use a pestle and mortar or spice blender to crush the juniper berries, coriander seeds and black pepper together.

2. 2

   Mix the cure

   Put all the ingredients except the salmon in a bowl and combine thoroughly by hand, wearing a glove.

3. 3

   Wrap the salmon

   Lay at least 4 sheets of cling film on a flat surface and spread half the beetroot mixture over them. Set the salmon on top, cover it completely with the remaining mixture, then wrap it in the cling film and place it on a baking tray.

4. 4

   Weigh it down

   Put the tray on the bottom shelf of the fridge in case any liquid escapes. Place another baking tray on top and weigh it down with a couple of blocks of butter or some tins.

5. 5

   Turn the fish

   After 24 hours, turn the salmon over and weigh it down again. Take care, as the beetroot can stain your hands.

6. 6

   Finish curing

   After 48 hours, the salmon is cured and ready for the final rinse.

7. 7

   Rinse the salmon

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

What is beetroot-cured salmon?

Curing is a way of seasoning fish with salt and sugar over time rather than cooking it with heat. This version pairs salmon with beetroot, gin, citrus, dill and aromatic spices for a vivid colour and a fragrant finish.

Beetroot-cured salmon is a modern take on the Scandinavian gravlax tradition, which typically cures salmon with salt, sugar and dill. Here, grated beetroot coats the fish during its 48-hour cure.

Nutrition and macros by portion

The nutrition label shows one serving as written: 51 calories, 0g protein, 10g carbs, 0g fat.

The salmon supplies most of the protein and fat, while the brown sugar contributes carbohydrate; the salt flakes also make sodium an important part of the portion. Serve a modest slice with vegetables and bread or potatoes to make a more rounded plate.

The cure's key ingredients

Beetroot and cucumber: Grated vegetables contribute moisture and form the coating around the salmon. The beetroot gives the outside of the fish its characteristic colour.

Gin and orange: Gin adds a botanical note, while the orange brings both zest and juice to the mixture. Dill, juniper and coriander round out the aromatic flavour.

Mixing and wrapping

Spices: Crush the juniper, coriander and pepper before combining them with the other cure ingredients, so their flavours can spread through the mixture.

Gloves and cling film: The recipe calls for a glove when mixing by hand, and at least four sheets of cling film to contain the beetroot mixture. Wrap the fish fully and set it on a tray to catch any leakage.

Curing under weight

Fridge position: Keep the wrapped salmon on the bottom shelf, as the recipe advises, so any spillage is contained. Put a second tray on top and weigh it down with tins or the suggested blocks of butter.

Turning point: Flip the salmon after 24 hours and replace the weight. The full cure takes 48 hours in the fridge.

How to tell it is ready

Timing: Follow the recipe's 48-hour curing time, turning the fish once at the halfway point. The method does not give a separate test for doneness.

Rinsing: At the end, discard the coating and rinse the salmon under cold running water. Handle the beetroot carefully, as it may stain your hands.

Serving the salmon

Slice the rinsed salmon thinly for serving, using a sharp knife. It works well as part of a cold platter or alongside bread and a crisp salad.

Keep accompaniments simple so the cured fish's citrus, dill and spice notes remain noticeable. The recipe does not specify a particular serving suggestion.

Recipe notes & tips

• Wear a glove when mixing the beetroot cure to help avoid stained hands.
• Use at least four sheets of cling film to wrap and contain the mixture.
• Set the wrapped fish on a tray before placing it in the fridge.
• Keep the salmon on the bottom shelf in case the package leaks.
• Turn the salmon after 24 hours and replace the weight.
• Rinse away the cure under cold running water after 48 hours.

Variations

• Citrus swap: Use a different citrus fruit in place of the orange for a changed aroma.
• Herb change: Try another soft herb instead of dill for a different herbal note.
• Pepper balance: Adjust the cracked black pepper to suit your preference.
• Gin choice: Use another gin you enjoy, keeping the amount at 80 ml.
• Spice emphasis: Vary the balance of juniper and coriander while keeping the total cure ingredients consistent.

Common mistakes to avoid

• Skipping the glove: Beetroot can stain hands, so wear a glove while mixing the cure.
• Wrapping loosely: The coating needs to cover the salmon; use at least four sheets of cling film and wrap it securely.
• Leaving out the tray: Liquid may escape, so place the wrapped fish on a baking tray.
• Forgetting the turn: Flip the salmon after 24 hours and put the weight back on.
• Stopping early: Allow the full 48 hours of curing time before rinsing the fish.
• Handling carelessly: Take care around the beetroot mixture, which can stain.

How to store

Keep the wrapped salmon refrigerated throughout curing. Once rinsed, store it covered in the fridge and use promptly; follow local food-safety guidance for handling and storing raw cured fish.

Frequently asked questions