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This you have got to try! I found making a small amount like this extremely manageable and it didn’t take up too much room in my fridge. We have eaten this batch now (my husband and I couldn’t resist a slice each time we went to the fridge!) but I plan to make some more next week so I have some for the Christmas period. This would make a lovely starter or look so beautiful on top of blinis with a little sour cream.
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INGREDIENTS
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500g whole piece of salmon loin
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Cure ingredients
1 peeled and grated raw beetroot
60g sea salt
60g caster sugar
2 tablespoons gin
3 tablespoons chopped coriander
Zest of one orange
Pepper
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METHOD
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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.
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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.
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