Beetroot and Hendrick’s Gin Cured Salmon

• Seafood

  • 1 Side salmon

• Produce

  • 1 kg Beetroot
  • 1 Fennel fronds from
  • 1 Lebanese cucumber
  • 1 Orange, zest of

• Baking & Spices

  • 120 g Demerara sugar
  • 1 tsp Fennel seeds
  • 1 tsp Juniper berries
  • 1 Pepper
  • 120 g Sea salt flakes

• Beer, Wine & Liquor

  • 1/4 cup Hendrick's gin
  • 1 tsp Rose petals, dried

Found on chewtown.com

Ingredients

• 1 side salmon, skin off and pinboned*
• 1/4 cup Hendricks Gin
• 1kg beetroot
• 1 lebanese cucumber
• 120g sea salt flakes
• 120g demerara sugar
• Zest of 1 orange
• 1 teaspoon juniper berries, crushed
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon dried rose petals, crushed
• Fennel fronds from 1 bulb fennel
• Freshly grated pepper
• 3/4 cup plain flour
• 1/4 cup wholemeal flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon nigella seeds (or black sesame seeds)
• 1 cup yoghurt
• 2 tablespoons lemon juice
• Unsalted butter and olive oil for shallow frying

Directions

• If you have a juicer, juice the beetroot and cucumber together and using the juice for another recipe, keep the pulp that remains from the juicing and place in a large bowl. If you do not have a juicer, only use 1/2 the beetroot for the recipe and the cucumber and grate with a box grater instead.To the bowl with the beetroot and cucumber pulp, add the salt, sugar, orange zest, juniper berries, fennel seeds, rose petals, fennel fronds and black pepper and mix till well combined.Taking the salmon side, baste it well on both sides with Hendricks Gin using a pastry brush. Lay out 2-3 layers of cling film (enough to cover the salmon, and place 1/2 the beetroot mixture on top. Spread it out till it is a little larger than your salmon side and place the salmon on top. Spread the remaining beetroot mixture on top of the salmon to cover. Wrap the entire salmon fillet in the cling film ensuring the beetroot mixture is completely covering it on both side. Place in a dish in the fridge with one side propped up slightly to drain faster, and then weigh it all down with a heavy object (some cans work well if you have them on hand).After 24 hours check on the salmon by draining off any juices that might have pooled in the bottom of the dish. Leave for another 24 hours then drain again.After 48 hours, remove the salmon from the fridge and unwrap. Remove and discard the beetroot mixture from the salmon and wash the whole fillet well with water. Pat it completely dry and serve by slicing off pieces on an angle against the grain with a sharp knife.If making with the blini (recipe below) serve the slices on the blini with creme fraiche, dill tips and a squeeze of lemon.
• In a bowl, mix together the plain and wholemeal flour, baking powder, salt and nigella seeds. Once combined, add the yoghurt and lemon juice and whisk until smooth. Set aside.Heat a large heavy based fry pan over medium heat and add a little butter and oil to coat the base of the pan. Gently drop 1/2 tablespoon sized amounts of batter in the pan and cook for 1 minute each side until golden. Repeat with remaining batter adding butter and oil when necessary.Cool between paper towels to drain the butter and oil and set aside covered in the fridge until ready to serve.