Diana Chan's beetroot and gin cured salmon
Diana Chan’s cured salmon appetiser is guaranteed to impress your guests this festive season. Complete with flavours of beetroot and gin, this salmon can be cured for up to a week depending on your preference.
Note: + 46 hours curing time
- 5 large beetroot, trimmed
- 150ml gin
- 1/2 cup (145g) salt
- 1/2 cup (110g) caster sugar
- 1 tsp fennel seeds, ground
- Freshly ground black pepper, to taste
- 1 side (about 1.6kg) salmon fillet, skin removed, pin boned, or 6 Coles Tasmanian Skinless Salmon Portions
- Chopped dill, to serve
- Chopped chives, to serve
- Lemon wedges, to serve
- Crème fraîche, to serve
Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray. Roast for 45-50 mins or until tender. Unwrap and set aside to cool slightly. Wearing gloves to avoid staining your hands, peel each beetroot. Coarsely chop. Place the beetroot in a blender with the gin, salt, sugar, fennel and pepper. Blend until smooth.
Layer 2 large sheets of plastic wrap on a baking tray. Spread half the beetroot mixture on the plastic wrap and top with the salmon. Spread the salmon evenly with the remaining beetroot mixture. Roll up the plastic wrap to tightly enclose the salmon. Store in the fridge for 24-48 hours to cure and develop the flavours.
Unwrap the salmon and place on a large plate. Gently wipe away the beetroot mixture and discard. Pat the salmon dry with paper towel. Thinly slice and transfer to a serving platter. Sprinkle with dill and chives. Serve with lemon wedges and crème fraîche.