Gin & Beet Cured Salmon
Curing salmon at home is a lot easier than you think. Follow my step by step recipe for some deliciousness
Servings 20 people
Calories 51kcal
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
- 110g soft brown sugar
- 110g sea salt flakes
- 1 tsp juniper berries crushed
- 1 tsp coriander seeds crushed
- 1 tsp cracked black pepper
Instructions
- Crush the juniper, coriander & black pepper together using either a pestle & mortar or spice blender.
- Mix all the ingredients together (except salmon) and combine well with your hands - USE A GLOVE
- 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
- 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!
- After 24 hours flip the salmon over and weigh it down again. CAREFUL OF THE BEETROOT and your hands!
- After 48 hours your salmon is cured and ready to be eaten - well almost!
- Discard the beetroot mixture and was salmon under cold running water.
Notes
Essential Tools
- box grater
- large mixing bowl
- pestle & mortar or spice blender
- latex gloves
- cling film
- baking tray x 2
- chopping board
- sharp knife
Tips/Tricks
- use gloves! I can't say it enough times. I love beetroot but boy does it stain
- ask your fishmonger to remove the skin and pin bone your salmon for you
- salmon will keep for up to 1 week tightly wrapped and in the fridge
- it is suitable for freezing but make sure you cut it into portions before freezing
Nutrition
Calories: 51kcal | Carbohydrates: 10g | Sodium: 2165mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 3.3mg | Calcium: 17mg | Iron: 0.5mg