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Make your own<br />
Beetroot and<br />
gin-cured salmon<br />
Try our on-trend zesty and boozy gravadlax, perfect for<br />
lunches, canapés or as a showstopping centrepiece<br />
Recipe ANNA GLOVER Photographs SAM STOWELL<br />
Beetroot and gin-cured salmon<br />
20 MINUTES + 24 HOURS CURING | SERVES 10 | EASY | LC GF<br />
salmon 1 side, skin on and pin-boned<br />
CURE<br />
beetroot 2 medium, peeled<br />
oranges 2, zested<br />
juniper berries 4 tbsp<br />
gin 50ml<br />
coarse sea salt 150g<br />
golden caster sugar 100g<br />
PICKLED CUCUMBER<br />
white wine vinegar 100g<br />
golden caster sugar 50g<br />
coriander seeds 1 tsp<br />
black peppercorns 1 tsp<br />
bay leaf 1<br />
dill a bunch, chopped<br />
cucumber 1<br />
1. To make the cure, grate the beetroot, tip into<br />
a sieve and drain most of the liquid from it. Tip into<br />
a food processor’s bowl and add the remaining<br />
cure ingredients. Whizz until you have a paste.<br />
2. Put 2 large sheets of clingfilm into a large<br />
baking tray that fits the salmon. Lay the salmon<br />
into the tray skin-side down.<br />
3&4.Spread the cure over the fish, covering<br />
all the flesh, sides included. Wrap up tightly in<br />
the clingfilm.<br />
5. Put another baking tray on top and weight it<br />
down with tins. Put in the fridge for 24 hours.<br />
6. To make the cucumber pickle, heat the vinegar,<br />
sugar, coriander seeds, peppercorns and bay leaf<br />
in a small pan until simmering, and the sugar has<br />
dissolved. Leave to cool to room temperature.<br />
Once cooled add 50ml water and a pinch of salt.<br />
Finely slice the cucumber with a sharp knife or use<br />
a mandoline. Add to the cooled pickle liquid and<br />
leave for an hour or overnight in the fridge.<br />
7. The day after, remove the clingflim from the<br />
salmon and scrape most of the cure off.<br />
8. Rinse any remaining cure from the salmon<br />
under cold water, and pat dry with kitchen paper.<br />
9. Thinly slice the salmon with a sharp knife,<br />
starting from the tail end at a low angle to remove<br />
the salmon from the skin in thin slices. Mix the dill<br />
into the pickle to serve.<br />
PER SERVING 253 KCALS | FAT 15.4G | SATURATES 2.8G<br />
CARBS 6.6G | SUGARS 6.6G | FIBRE 1G<br />
PROTEIN 21.2G | SALT 1.6G<br />
COOK’S NOTES<br />
Wear gloves when you’re grating the beetroot to avoid<br />
getting stained hands.<br />
STYLING: LUIS PERAL. FOOD STYLING: ANNA GLOVER<br />
56 Omagazine.com September 2016
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