BBC Food - Recipes - Whisky-cured salmon with pickled beetroot, cucumber, shallots and cucumber ketc

Ingredients

• 25g/1oz caster sugar
• 25g/1oz fine salt
• 1 vanilla pod , seeds scraped out
• 2 tbsp whisky
• 1 x 500g/1lb 2oz side of salmon , skin on, pin bones removed
• ½ bunch baby heritage beetroots , cleaned, small stalk left on
• 200ml/7fl oz white wine vinegar
• 75g/2½oz caster sugar
• 1 tsp salt
• ½ tsp black peppercorns
• 2 banana shallots , thinly sliced
• ½ cucumber , thinly sliced
• 2cm/1in piece root ginger , peeled and sliced
• 100ml/3½fl oz white wine vinegar
• 2 tsp caster sugar
• 2 cucumbers , roughly chopped
• 1 tsp xantham gum
• 2 tbsp mustard cress
• 2 tbsp coriander cress