Beetroot Cured Norwegian Salmon

Ingredients

• 2 sides of fresh salmon, trimmed and skinned.

• 240gms caster sugar

• Zest of 3 lemons

• 240gms rock salt

• Bunch of dill

• 3 large grated beefroot

• 1 double shot of Vodka.

• ½ tsp crushed juniper berries.

Method

• Simply blend the sugar. lemon zest, salt, fresh dill,beetroot juniper.

• Pour the vodka onto the salmon.

• Rub cure mix onto the salmon then wrap in cling film and leave overnight (12 hours) to cure. The following day remove from cling and roll in the juices that will have seeped out.

• Then place in a tray, cover with cling wrap and leave for another 24 hours.

• Once cured and firm to the touch, remove the marinade and discard.

• slice the salmon into very thin slices to serve.

• Serve with beetroot puree and Citrus cream.