Beetroot And Gin Cured Salmon Recipe

Instructions

1. Remove any pin bones from the salmon with tweezers. Line a baking sheet with clingfilm and place the fish on it, skin side down.
2. Crush the juniper and peppercorns in a pestle and mortar. Mix together these spices with the remaining ingredients. Spread the mixture over the salmon and press down. Wrap clingfilm around and over the top of the salmon a few times. Place another baking sheet on top and weigh it down with jars or cans. Leave in the fridge for at least 36 hours and preferably 3 days.
3. Unwrap the fish and scrape off the marinade. The salmon will freeze very well at this point. It will keep for 5 days in the fridge.
4. For the pickled cucumber, dissolve the sugar and salt over a gentle heat then add the white wine vinegar, peppercorns and lemon rind. Set aside to cool, then pour over the cucumber, cover and put in the fridge for at least 1 hour or overnight.

For different flavours, mix together the following ingredients and press into the salmon then wrap and proceed as above.

For bourbon and black pepper salmon:

2tbsp black peppercorns
2tbsp sea salt
2tbsp sugar
5tbsp bourbon or whisky
5tbsp finely chopped fresh dill

For sake and sesame salmon:

2tbsp coriander seeds
2tbsp sea salt
2tbsp sugar
5tbsp sake
2tbsp wasabi paste
5tbsp toasted sesame seeds