Cured salmon is a classic in Sweden. The curing process takes quite a bit of time, but the preparation is quick and easy. The beetroot stains the fish beautifully leaving it a deep around the edges, and the gin adds character.
Swedish or French mustard
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You Will Need
Grate the beetroot into a bowl and add the lemon zest, gin, rock salt and demerara sugar and mix well.
Place the salmon, skin-side down, on a large piece of clingfilm and cover the flesh side with the beetroot cure, pressing it into the flesh with the back of a spoon. Wrap the clingfilm around the fish tightly and leave in the fridge for 36 hours.
A couple of hours before you serve the salmon, heat the pickling spices in a small dry pan over a medium heat for 5 minutes, or until they smell aromatic.
Add the vinegar, sugar and a pinch of salt and stir until the sugar has dissolved. Remove from the heat, stir in 50ml/ 2fl oz/scant ¼ cup water and leave to cool. Once cool, add the chopped dill, sliced cucumber and a pinch of salt, and leave to stand for an hour or so.
Remove the salmon from the fridge and unwrap it. Scrape the beetroot cure carefully from the flesh and discard.
Carefully rinse any remaining cure from the fish under a slow running tap. Be careful not to drench it. Pat dry with kitchen paper and slice very thinly.
Divide the rye crispbread among serving plates, arrange the pickled cucumber on top, then the salmon, and finish with a sprinkle of cress.