Beetroot And Gin Cured Salmon, Pickled Cucumber, Crispy Rye

Savage Salads

Posted by Creative Publishing international

About

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.

Serves 4

DRESSING SUGGESTION
Swedish or French mustard

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You Will Need (14 things)

  • 2 Fresh Beetroot , peeled
  • Grated zest of 2 Lemons
  • 50 ml Gin
  • 120 g Rock Salt
  • 40 g Demerara Sugar
  • 500 g Side of Salmon , pin-boned
  • 4 Slices crisp Rye Bread
  • 1 Punnet of salad Cress

  • FOR THE PICKLED CUCUMBER

  • 1 tsp Pickling Spice (available ready mixed)
  • 100 ml White Wine Vinegar
  • 30 g Granulated Sugar
  • 1 tsp Chopped Dill
  • ½ Cucumber , very thinly sliced

Steps (7 steps, 25 minutes)

  1. 1

    Grate the beetroot into a bowl and add the lemon zest, gin, rock salt and demerara sugar and mix well.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Remove the salmon from the fridge and unwrap it. Scrape the beetroot cure carefully from the flesh and discard.

  6. 6

    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.

  7. 7

    Divide the rye crispbread among serving plates, arrange the pickled cucumber on top, then the salmon, and finish with a sprinkle of cress.