This stunning recipe has become a bit of a new tradition of mine. I had no idea how easy it was to cure salmon at home, so hadn’t tried to do so before 3 years ago. You can really play around with the flavours adding a few herbs if you like, coriander and dill work well with this combination.
1/2 side Salmon - skin on
1 peeled and grated raw or cooked beetroot
60g sea salt
60g caster sugar
2 tablespoons gin
3 tablespoons chopped coriander (optional)
Zest of one orange
In a non metallic dish place the salmon skin side down. Mix all of the cure ingredients together in a bowl. Cover the salmon with the cure mixture. Cover the dish tightly with cling film. Place in the fridge for 10 hours. Turn the fish, re seal and leave for 24 hours.
Remove from the fridge and discard the juices. Wash the salmon under the cold tap. Pat dry with kitchen towel. Remove the skin with a sharp knife to begin with, then carefully pull the skin away. Slice and serve.