Beetroot and Gin Cured Trout - The Salt Box

Ingredients

• 2 medium sized beetroots (reserve the leafy tops to sauté in butter with your cured trout eggs royale!)
• 2 juniper berries
• Zest of 1 orange
• Zest of 1 lemon
• 4 tbsp sea salt
• 1 tbsp soft brown sugar
• 30 ml gin
• A good handful of soft herbs (chervil, dill, chives, tarragon)
• The soft tips of a stem of lemongrass, finely sliced
• 2 tbsp finely grated horseradish
• 30 ml of gin