Gin is a wonderful flavouring for cured salmon, and this dish takes it one step further by using Blind Tiger Organic Shiraz Gin, where the juniper spice and citrus botanicals of the gin are lifted by full-bodied Shiraz fruit. This salmon dish uses a range of fresh and tasty ingredients for a unique taste experience.
Ingredients
- 800gm-1kg Whole Side Atlantic Salmon (skinless)
- 250gm Fresh Beetroot
- 100gm Rock Salt
- 50gm Raw Sugar
- 100 ml Blind Tiger Organic Shiraz Gin
- Zest of one Lemon
- 1 Bunch Dill
- 60gm Horseradish
Horseradish Crème Fraiche
- 200ml Crème Fraiche
- 2-3 tbls Horseradish
- 1 tbls Dill, finely chopped
- Cracked Black Pepper
Method
Peel and roughly chop the beetroot, roughly chop the dill and place in the bowl of a food processor along with the rock salt, raw sugar, and gin.
Process until the ingredients are a puree, stir in the horseradish and lemon zest.
Using a deep sided tray, spread a little of the mixture onto the base of the tray, lay the salmon on top and then pour the remaining mixture over the fish, ensuring that it is well covered. Tightly cover the tray with cling wrap, place another (smaller) tray on top of the fish and weigh down with a few cans from the pantry. Leave the fish to cure for 48 hours in the fridge.
Remove the salmon from the fridge, unwrap and scrape off the marinade, pat dry with paper towel.
To make the horseradish crème fraiche, place the crème fraiche, horseradish, chopped dill and cracked black pepper into bowl. Whisk until the mixture thickens, take care not to over whip.
To serve, place the cured salmon on a chopping board, using a long sharp knife slice very thinly on an angle. Sprinkle the salmon with some extra chopped dill and parsley leaves. Serve with the horseradish crème fraiche, caper berries, quick pickled cucumbers, pickled onions and fresh sliced Turkish or rye bread.
