Beet and Juniper Cured Salmon | The Duckhorn Portfolio Recipes

Ingredients

• 1 1/2 lbs side of salmon, skinned and boned
• 2 tbsps juniper berries
• 2 tbsps black peppercorns
• 2 bay leaves
• 1 lemon, zested and juiced
• 2 medium red beets, peeled and grated
• 1/4 cup cup sugar
• 1/4 cup kosher salt
• For the dill cream cheese:
• 8 ozs softened cream cheese
• 1 tbsp fresh chopped chives
• 1 tbsp fresh chopped dill
• zest of one lemon
• salt and sepper to taste
• For Serving:
• fresh brioche or challah bread
• capers, caperberries or briny pickles
• thinly sliced shallots/red onions
• fresh herbs like dill or parsley