Gin and Beetroot Cured Salmon with Crème Fraiche, Rye Bread, and Crispy Fried Capers
- Crème fraiche
- German dark rye bread, or pumpernickel, lightly toasted
- Microgreens, dressed with good quality olive oil and lemon juice
- Lemon wedges
For the salmon:
- 1 Side of Salmon (approx 800g-1kg)
- 2 Large Beetroot
- 250g Salt
- 100g Sugar
- 1 Bunch Dill
- 1 Bunch Tarragon
- Zest of 2 Lemons
- 5 Juniper berries
- 100ml Gin
Peel the beetroot and chop into a few large chunks. Place in a food processor with the salt, sugar, dill, and tarragon, and process until blended together well.
Crush the juniper berries in a mortar and pestle, and add them to the mix with the gin and the lemon zest. Pulse a little more to combine.
Take a large deep dish and line with cling film, but don’t tear it yet. Spread half the cure mixture on the dish, then lay your side of salmon on top.
Add the remaining cure mixture, ensuring the salmon is covered.
Wrap the cling film around the top of the salmon, and seal.
Place in the fridge for approx 48-72 hours. After 24 hours, turn the salmon over, and remove any excess liquid.
When ready to serve, rinse the cure off and thinly slice the flesh, discarding the skin.
Serve with rye toast, crème fraiche, crispy fried capers, lemon wedges, and a small salad. Can be made as an entrée, a brunch, or a canapé.
For the capers:
- Oil, for frying
- Half a jar capers
Drain the capers and dry on a paper towel.
In a frying pan on high heat, heat the oil.
Carefully add the capers and fry until they go crispy; this won’t take long.
Remove from the pan and place on paper towels.
Serve with the salmon.
Crispy Skinned Salmon with Hazelnut Pesto and Greens
Recipe courtesy of Delaney Mes from heartbreakpie.com