VODKA AND BEETROOT CURED SALMON 

This recipe is absolutely fantastic, beautiful Scottish Salmon, Cured for 5 days with Vodka and Beetroot, the flavour, colour and texture is second to none 

If you’re after a starter to a celebratory dinner with the WOW factor?!! Then this you beautiful people is what you are looking for 

For the salmon you will need 

SHOPPING LIST 

 A side of salmon, boned, pin boned and with skin left on

1tbsp coriander seeds

1tbsp fennel seeds

½tsp black peppercorns

2tbsp coarse sea salt

1½tbsp granulated sugar

2tbsp vodka

zest ½ lemon

150g  raw beetroot, peeled and finely grated 

3tbsp grated horseradish

2 sprigs flat-leaf parsley, roughly chopped
METHOD 

 Line a baking sheet or tray big enough for the side of salmon with clingfilm and place the salmon on it, skin-side down.
Roughly grind the coriander seeds, fennel seeds and peppercorns in a food processor or pestle and mortar (but not too fine, as you want the spices to have some texture).

 Combine with the salt, sugar, vodka, lemon zest and beetroot, then add the grated horseradish and parsley. 

Spread the mixture over the salmon, work the mixture into the salmon gently and press down.

 Wrap the clingfilm around and over the top of the salmon. 

Place another baking sheet on top and weigh it down with jars,cans, bricks wrapped in tin foil!! Anything as long as it’s heavy. 

 Leave in the fridge for a minimum of 3 days, the longer you leave it, the better the colour, but no longer than 5 days. 

Unwrap the fish and scrape off the marinade. 

Rinse under cold running water to get rid of the salt and grains.

 Pat dry with kitchen paper. 

You can freeze your salmon very well at this point. Just cut into portions, wrap in cling film and freeze. 

It will keep for 5 days in the fridge. 

If frozen, just thaw overnight in the fridge.

You can serve it as it is, or with some pickled candied beetroot and pickled cucumbers, on blinis with cream cheese the choice is yours 
Happy cooking 

#eatmorefish 
Jon 

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