Gin and Beetroot Cured Salmon
This nifty little Gin and Beetroot Cured Salmon dish could be a perfect Christmas Day starter! Curing your own salmon is surprisingly easy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Tray
- Plastic wrap
- Refrigerator
- Kitchen towel
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Whisk
- Plate
- Mixing bowl
Ingredients
- 2 cooked beetroots
- 200g table salt
- 200g caster sugar
- 50ml gin
- 1 side salmon, pine board and belly removed
- 50ml white wine vinegar
- 50g caster sugar
- ½ cucumber, scooped into balls
- 1 x 5 cm ginger, peeled and julienned
- 1 shallot, peeled and sliced
- Cucumber, leftover from above
- 1 tsp xanthan gum
- Thin baguette toasts
- Mustard cress
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