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Beetroot & Gin Cured Salmon with Dill Cream

I have served this colourful cured salmon as a starter on Christmas day several times and it is always enjoyed. It is full of flavour but isn’t going to ruin your appetite for the main meal. The bonus is that all the components can be prepared ahead of time and assembled on the day. And it is not just for the festive table, the cured salmon keeps well for up to a week and is delicious served on bagels for brunch, or added to a salad for lunch.  A note on the salmon. Ensure it is super fresh and look out for the tail end of a side of salmon as it is often cheaper and easier to slice once cured. Or use a whole side of salmon, increasing the cure quantities as needed. 
Servings 8
Prep Time 30 minutes
Cook Time 2 hours

Ingredients

  • 600 g fresh salmon fillet, skin on and pin bones removed
  • 1 medium beetroot, about 200g, peeled and coarsely grated
  • ¼ cup (50g) good-quality salt
  • ¼ cup (50g) brown sugar
  • 1 tsp black peppercorn, crushed
  • 1 tsp coriander seeds, crushed
  • 1 tsp juniper berries, crushed
  • 3 tbsp (45ml) good quality gin (or vodka)

Dill cream

  • ¾ cup (200g) sour cream or creme fraiche
  • 1 tsp horseradish sauce or Dijon mustard
  • squeeze of lemon juice
  • 1 tsp chopped dill (can use dried)
  • salt to season

To serve

  • 8-12 slices of wholemeal bread - I used rye (or use crackers)
  • fresh dill

Instructions

  • Use tweezers to remove any pin bones from the salmon fillet. Line a shallow lidded container with baking paper - one that will fit the salmon laying flat.
  • Place the grated beetroot, salt, sugar, whole spices and gin into a food processor. Blend into a coarse paste. Pour the beetroot mixture into the lidded container and lay the salmon on top, flesh side down, pressing it gently into the beetroot. Cover with another sheet of baking paper and secure the lid. Place into the fridge for 36-48 hours. You don’t need to do anything during this time, simply let the curing take place.
  • After this time, lift the salmon from the beetroot mixture and rinse it very gently in cold water. Discard the beetroot mixture. Clean and dry the container and line it with a new sheet of baking paper. Pat the salmon dry and place it into the lined container. Return to the fridge until ready to serve. It can be stored in the fridge like this for up to 7 days.
  • Make the dill cream. In a bowl combine all the ingredients, seasoning to taste. Cover and chill.
  • When ready to serve, use a sharp knife to cut thin slices of the salmon. This works best to hold your knife at an angle and cut away from the skin. Toast the bread and cut into squares (crusts removed if you like). Add a dollop of the dill cream and drape with a ribbon of salmon. Garnish with fresh dill and serve.

Notes

Served with cucumber or zucchini pickles - find a recipe here.