Beetroot and gin cured salmon
Serves 8 as a starter
Easy
Total time:
plus curing
Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is super quick and serves as a perfect dinner party starter
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- 1 boneless and skinless side (around 800g from the thick end) salmon
CURE
- 300g beetrootwashed and peeled
- 400g demerera sugar
- 300g table salt
- 1 tsp black pepper
- 3 limeszested
- 2 tsp juniper berriescrushed
- 3 tbsp wholegrain mustard
- 150ml gin
PICKLED CUCUMBERS
- 50ml white wine vinegar
- 2 tbsp caster sugar
- 1 cucumberthinly sliced
Nutrition: per serving
- kcal225
- fat10.4g
- saturates2.1g
- carbs9g
- sugars9g
- fibre0.4g
- protein22.6g
- salt2.6g
Method
step 1
Put the beetroot, sugar and salt in a food processor and whizz to a purée, then add the remaining cure ingredients and whizz again.
step 2
Pour half of the cure into a large plastic container big enough to hold the fish and cure, lay the salmon on top and pour on the remaining cure. Cover and chill.
step 3
The following day, remove the salmon and give the cure a good mix. Put the salmon back and spoon the cure back over, cover and chill for a further 24 hours.
step 4
To make the pickled cucumber, whisk the white wine vinegar with the caster sugar and 2 tbsp of water. Pour over the cucumber, mix well and leave to pickle for several hours.
step 5
Wash the salmon under cold running water and discard the cure. Slice the salmon into 2cm thick strips and serve with pickled cucumber and toasted rye bread.
