Gin & Beetroot Cured Atlantic Salmon with Horseradish Crème Fraiche

Ingredients

800gm-1kg Whole Side Atlantic Salmon (skinless)

250gm Fresh Beetroot

100gm Rock Salt

50gm Raw Sugar

60ml Gin

Zest of one Lemon

1 Bunch Dill

60gm Horseradish

Horseradish Crème Fraiche

200ml Crème Fraiche

2-3 tbls Horseradish

1 tbls Dill, finely chopped

Cracked Black Pepper

Method

Peel and roughly chop the beetroot, roughly chop the dill and place in the bowl of a food processor along with the rock salt, raw sugar, and gin.

Process until the ingredients are a puree, stir in the horseradish and lemon zest.

Using a deep sided tray, spread a little of the mixture onto the base of the tray, lay the salmon on top and then pour the remaining mixture over the fish, ensuring that it is well covered. Tightly cover the tray with cling wrap, place another (smaller) tray on top of the fish and weigh down with a few cans from the pantry. Leave the fish to cure for 48 hours in the fridge.

Remove the salmon from the fridge, unwrap and scrape off the marinade, pat dry with paper towel.

To make the horseradish crème fraiche, place the crème fraiche, horseradish, chopped dill and cracked black pepper into bowl. Whisk until the mixture thickens, take care not to over whip.

To serve, place the cured salmon on a chopping board, using a long sharp knife slice very thinly on an angle. Sprinkle the salmon with some extra chopped dill and parsley leaves. Serve with the horseradish crème fraiche, caper berries, quick pickled cucumbers, pickled onions and fresh sliced Turkish or rye bread.

Cook’s Tip

Any remaining salmon will keep well in the fridge for 7-10 days. This recipe will work well with Ocean trout fillets as well.

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