salmon cured in gin & BEETROOT

In my opinion, gravadlax is even more delicious than smoked salmon. Plus, you can make it at home and the addition of beetroot makes this one really special. It takes 48 hours for the salmon to fully cure so make sure you leave enough time if you're doing it for a special occasion. 

For the first cure:
500g sustainably sourced Scottish salmon (For a whole side, double this recipe)
1 tsp crushed peppercorns
3 flat tbsp rock salt
2 tbsp sugar
50ml gin
2 cooked and peeled beetroots
Zest of one lemon
For the second cure:
A large bunch of fresh dill
Half a bunch of fresh parsley
50ml gin

In a food processor, blitz the beetroots until smooth. Stir in the gin, salt, peppercorns, sugar and lemon zest. Put the salmon into a ziplock bag, add the beetroot cure. Shake up the bag so all the salmon is well covered. Make sure the bag is properly sealed with no air left in, and pop in the fridge for 24 hours. 

The next day, remove the salmon from the bag, pushing off most of the cure with a spoon. With a splash more gin rinse all the cure off until you're left with bright pink flesh. For the second cure, chop all the fresh herbs and mix with the 50ml of gin. Coat all the fish for the second time, wrap tightly in cling film and refrigerate for another 24 hours. Slice thinly and serve on sourdough with cucumber, natural yoghurt and a little squeeze of lemon.