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🍽️ Cured Salmon with Beetroot and Gin Marinade

450 kcal · 30 min · 4 servings

Cured Salmon with Beetroot and Gin Marinade Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon back under running water.
  2. 2. Pat the salmon completely dry with kitchen paper.
  3. 3. Take the beetroot out of the pack and let it drain well.
  4. 4. Cut the beetroot into coarse cubes.
  5. 5. Rinse the lemon under hot water.
  6. 6. Grate about one teaspoon of the lemon zest finely.
  7. 7. Wash the dill thoroughly.
  8. 8. Dry the dill well.
  9. 9. Remove the thick stems from the dill.
  10. 10. Put the beetroot, lemon zest, dill, and gin into a tall container.
  11. 11. Blend the ingredients into a mixture.
  12. 12. Add cane sugar and sea salt to the mixture.
  13. 13. Season the mixture with pepper.
  14. 14. Line a baking dish with a large piece of cling film.
  15. 15. Make sure the film edges overlap.
  16. 16. Place the salmon back on the film with the skin side down.
  17. 17. Spread the beetroot and gin mixture evenly over the salmon.
  18. 18. Ensure the salmon is completely covered.
  19. 19. Wrap the salmon tightly in the cling film.
  20. 20. Place another baking dish on top of the salmon to weigh it down.
  21. 21. Place the dish in the refrigerator.
  22. 22. Let the salmon rest for about 20 to 24 hours.
  23. 23. Cut the cress from the bed.
  24. 24. Rinse the cucumber.
  25. 25. Slice the cucumber into thin slices.
  26. 26. Put olive oil, vinegar, honey, salt, and pepper into a bowl.
  27. 27. Mix the ingredients for the dressing.
  28. 28. Adjust the seasoning to your taste.
  29. 29. Mix the cress and cucumber slices with the dressing.
  30. 30. Take the cured salmon out of the cling film.
  31. 31. Rinse the salmon under cold running water.
  32. 32. Pat the salmon dry.
  33. 33. Slice the salmon into thin slices.
  34. 34. Serve the salmon together with the cucumber salad on plates.

Nutrition per serving