BEETROOT & GIN CURED SALMON

Cured salmon refers to salmon that has undergone a preservation process using salt, sugar, and sometimes additional flavourings. The curing process removes moisture from the fish, enhancing its flavour and extending its shelf life. Common methods of curing salmon include dry curing and wet curing, with each technique producing distinct textures and tastes.

In dry curing (which is what this recipe showcases), the salmon is coated with a mixture of salt, sugar, and seasonings, then allowed to sit for several days in the refrigerator. The salt draws out moisture and firms up the flesh, resulting in a dense, flavourful product.

Cured salmon can be enjoyed in various ways, including as a topping for bagels, on charcuterie boards, or incorporated into salads and pasta dishes. Notable varieties of cured salmon include gravlax, which is traditionally flavoured with dill, and lox, which typically has a richer, more savoury taste.

For my version, I have gone for a pretty classic combination of beetroot and gin. The beetroot gives it a nice sweetness and a purple hue around the perimeter, and the gin adds a botanical profile to the flavour, adding in by using gin, juniper berries and a three different citrus zest.

BEETROOT & GIN CURED SALMON

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BEETROOT & GIN CURED SALMON 〰️

1 salmon side (skin on)

300gm beetroot (peeled)

1 cup table salt

1 cup sugar

1 tbl sp gin

1 tbl sp black peppercorns

1 tbl sp coriander seeds

1 tbl sp juniper berries

1 lemon (zest)

1 orange (zest)

1 lime (zest)

  1. Place all ingredients except for salmon into a food processor and blitz into deep red/purple salt cure.

  2. With salmon, score the skin side with a sharp knife. Then place cling film along a deep tray both ways. Pour half the beetroot and gin mix down and then lay the salmon on skin side up. Pour the rest of the cure on top and and then tightly wrap the cling film so its all enclosed. Pop a small tray on top and then gently add a heavy item (I used a mortle and pestle).

  3. Pop this into the fridge for 24 hours, before removing and flipping the salmon around and popping it into the fridge for another 24 hours.

  4. Once 48 hours is up, remove the salmon from the cure and film and dunk into cold water to help remove all the cure off. Make sure to get it completely cleaned. Gently pat down with paper towel straight after to get it dry.

  5. Peel the skin side off (should come off quite easily) and then thinly slice your beetroot and gin cured salmon. Freeze what you don’t want to eat in the next couple of days and then defrost when you want it.