Beetroot Cured Salmon
Photography by Kelly Gibney.
This delicious Beetroot Cured Salmon recipe comes courtesy of Kelly Gibney, as part of her Christmas menu for Nautilus Estate.
Serves: 10-12
INGREDIENTS
1 ½ medium beetroot – grated
2 ½ tablespoons salt
3 tablespoons caster sugar
80mls vodka or gin
1/3 cup finely chopped fresh dill
Zest of 1 lemon
1 side of salmon 800g – 1kg
150g crème fraiche
Zest of 1 lemon
2 tablespoons capers
Sea salt and cracked black pepper
To serve: toasted sourdough or baguette slices, cucumber slices, caperberries (optional), and fresh dill
METHOD
Combine the beetroot, salt, sugar, gin, dill and lemon zest in a bowl. Stir well.
Line a large dish with two layers of baking paper (leaving plenty of paper to hang over the sides) and place the salmon on top skin-side down. Smear evenly with the beetroot mixture.
Wrap the baking paper around the salmon and cover with one or two layers of plastic wrap so that it is snugly wrapped. Place a slightly smaller dish / tray on top of the salmon and place a heavy item on top to act as a weight. Leave the salmon for 2 days in the fridge. You can remove the weight after 24 hrs. You can drain off any excess liquid once a day.
Remove all the wrapping from the salmon and rinse quickly under cold water. Pat dry with paper towels and store in an airtight container.
Combine the crème fraiche and capers. Season well.
Serve with salmon on top of slices of toasted bread with a generous spread of crème fraiche, a cucumber slice, fresh dill and one of the caperberries. Finish with a good grind of cracked black pepper. Salmon will last 1 week in the fridge in an airtight container.
Click here for Kelly's Spiced Slow Roasted Lamb recipe and her Prawn with Tarragon recipe.
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