Beetroot cured Salmon in Vodka

Looking for a showstopper for your dinner party? Then look no further. Paired with toasted pain de mie and sharp horseradish cream makes this a lovely balanced dish. It took a few days and I was nervous how it would turn out but honestly it’s so easy but with such a rewarding result I can definitely recommend giving it a try!

Below is a quick rundown of how I cured the salmon, but please check out the recipe I was inspired by here, it’s full of great essential details to get the best result.

INGREDIENTS (serves 8)
- 1kg of fresh salmon filet with skin (I also got a tip that it also works without the skin and the salmon will cure even more, so both works!)
- 400g raw beets
- 200g salt
- 130g sugar
- 75ml vodka
- Spices: black pepper corns, juniper berries, koriander seeds

1. Peel & chop the raw beets into cubes. Put in a blender with the salt, sugar, vodka & spices.
2. Place the mixure in a clingfilm lined tray or dish. Add the salmon to the mixture skin up.
3. Wrap the clingfilm around the salmon, all the pink meat should be covered. Place in the fridge for 40-48 hours. Its okay if the fluids start to run out of the clingfilm as long as the salmon is incontact with the salty beet mixture.
4. Remove the salmon from the beets, and rinse off all the beet mixture under the tap. Leave to rest in the fridge for another few hours before serving
5. Serve with lemon wedges, fried capers, toast and a horseradishcream. Slice the pink salmon at the table and serve!