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Beetroot & Gin Cured Salmon

Ingredients

500-600g Piece of salmon fillet, skin on (invest in the best/freshest you can from a good fishmonger)

2 tbsp Juniper berries

½ tsp Black peppercorns

½ tsp Pink peppercorns

2 tbsp Sea salt

2 tbsp Sugar

5 tbsp Gin (We use Anno gin from Marden, Kent)

150g Raw beetroot, peeled & grated (wear rubber gloves!)

Grated zest of two limes

Good handful of fresh dill, chopped

PREP TIME: 15 MINS  CURING: 72 HRS  SERVES: 6/8

1.Feel along the salmon with the flat of your hand & remove any pin/large bones with tweezers

2.Line a deep roasting dish with clingfilm (avoid metal as any acidity may react with it) & place the fish onto it, skin side down

3.Crush the juniper & peppercorns in a pestle & mortar. Mix these spices together with the remaining ingredients. Spread the mixture over the salmon, gently pressing into the flesh

4.Wrap the fish tight into the clingfilm & repeat with another layer all around it

5.Place a plate or baking sheet on top & weigh it down with jars or cans. Leave in the fridge for at least 36 hours, ideally up to 72

6.Unwrap the fish & scrape off the marinade

7.The salmon is now ready to serve – slice at an angle so you can see both the deep red colour & the delicate orangey/pink flesh. It will keep for 5 days in the fridge

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