Gin & Beet Cured Salmon

Curing salmon at home is a lot easier than you think. Follow my step by step recipe for some deliciousness

📝 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)
• 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

👨‍🍳 Instructions

1. 1Crush the juniper, coriander & black pepper together using either a pestle & mortar or spice blender.
2. 2Mix all the ingredients together (except salmon) and combine well with your hands - USE A GLOVE
3. 3Layer (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. 4Place 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. 5After 24 hours flip the salmon over and weigh it down again. CAREFUL OF THE BEETROOT and your hands!
6. 6After 48 hours your salmon is cured and ready to be eaten - well almost!
7. 7Discard the beetroot mixture and was salmon under cold running water.