Beetroot-cured salmon puts a twist on regular gravlax, giving the fish a stunning colour, while packing a powerful flavour punch. The gin gently perfumes the fish but marries extremely well with the earthy beetroot flavours and horseradish cream.
SERVES 4-6
250g raw beetroot
250g coarse sea salt
350g caster sugar
10g fennel seeds
25ml clear blossom honey
2.5 tbsp gin
50g chopped fresh dill, plus extra to garnish
1kg salmon side, skin on
100ml whipping cream
25g fresh horseradish, grated (or creamed from a jar)
Cracked black pepper
Rocket and lemon wedges, to serve
- Wash and peel the beetroot. Dry the beetroot and cut into small pieces. Blitz in a food processor and mix in the salt, sugar, fennel seeds, honey, gin and dill.
- Pour the gin mixture into a lipped tray and place the salmon on it, flesh side down. Cover with clingfilm, lightly press the fish and place in the fridge to cure for 36 – 48 hours.
- Remove the fish, brush off the excess cure and pat dry with kitchen paper.
- Whip the cream until peaks form, mix in the grated horseradish and season with cracked black pepper.
- Place the salmon on a chopping board and slice thinly at an angle. Arrange the slices on plates and serve with the horseradish cream, a few rocket leaves, a wedge of lemon and a sprinkling of the chopped dill.
barbicankitchen.com