Beet Cured Salmon With Horseradish Creme Fraiche - Edible Delmarva

Ingredients

• 2 ounces red beets
• ¼ ounce fresh ginger (peeled)
• 1 ounce Bombay Gin
• 2 ounces salt
• 1 ounce sugar
• 1 lemon zest
• 1 orange zest
• 1 tablespoon pickling spice
• 6 ounce salmon filet and deboned
• Horseradish Crème Fraiche (see recipe)
• Garnish: Smoked Salmon Roe (Orange Segments, Fresh Dill)
• 12 ounces creme fraiche
• 1 ounce horseradish
• 1 ounce freshly squeezed
• lemon juice
• 2 tablespoons salt
• 1 teaspoon black pepper