Ingredients
800-1kg side of salmon, pin-boned and scaled
for the cure
90g brown sugar
125g sea salt
80g blackberries or elderberries
2 raw beetroots, peeled and chopped
3 juniper berries, crushed
4 tbsp gin
for the herb coating
1 bunch of dill, finely chopped
6 white peppercorns, crushed
1 tbsp freshly grated horseradish
2 tbsp gin
Method
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In a food processor, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Place the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple a tins and place in the fridge for two days, turning the salmon over occasionally.
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On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Place in the baking tray, weigh it down and leave, for at least another eight hours. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for two-three days.
PER SERVING (6)
396 kcals • fat 25g • saturates 5g • carbs 3g • sugars 3g • fibre 1g • protein 34g • salt 3.87g
