Beetroot & vodka cured salmon

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Beetroot & vodka cured salmon
Whether a Scandinavian style light-lunch or an elegant dinner party starter, home-cured salmon is a great thing to try at home. It's healthy, looks amazing, tastes fantastic and there’s no actual cooking involved!
  • approx 550g 1 small side of salmon, skinned and bones removed
  • 1 large beetroot, coarsely grated
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 1 tsp black pepper corns, lightly crushed
  • 1 tsp juniper berries, lightly crushed
  • 1 bunch dill, finely chopped
  • 50ml vodka
  • 80g sea salt flakes
  • 80g caster sugar
  • 1 large cucumber, skin on
  • 2tbsp chinese rice vinegar
  • 2tbsp lemon juice
  • 1tsp sea salt
  • 1tsp caster sugar
  • 180g crème fraiche
  • 1 tbsp horseradish sauce
  • squeeze lemon juice, to taste
  • dill, finely chopped
  • Rye bread
1. Lay out a double layer of cling film, large enough to wrap the salmon. 2. Trim any belly fat from the fillet.3. Mix together all of the cure ingredients in a bowl, wearing gloves to protect from beetroot stain. 4. Put half of the cure mix onto the cling film and place the fish on top. Cover the salmon with the remaining mixture and rub into the flesh.5. Wrap the salmon tightly in the cling film and place into a dish just large enough to lay it flat. 6. Put another flat dish on top of the fish and weigh it down with something heavy. Refrigerate for 36 hours, turning half way through. 7. After 36 hours, unwrap the fish and rinse off the cure with cold water. Pat dry with paper towels. The fish can be stored at this stage, wrapped in cling film, for up to 4 days in the fridge. 8. 20 minutes before serving, slice the cucumber into long ribbons using a speed peeler. Add the remaining ingredients and leave in the fridge to marinate. 9. Mix the horseradish, crème fraiche, lemon juice and dill.10. To serve, thinly slice the salmon at a slight angle and put on a platter with the pickled cucumber. Drizzle over the horseradish cream and serve with thin slices of rye bread.
Prep time: Cook time: Total time: Yield: Serves 4 (8 as a starter)