Beetroot and blackberry cured salmon

• salmon↗800-1kg side of g

  with bones and skin removed

• brown sugar↗90g g
• sea salt↗125g g
• black raspberry or elderberry↗80g g
• fresh beetroots↗2

  peeled and sliced

• hawthorn berries3

  chopped

• gin↗4 tbsp tbsp
• dill↗1 bunch of

  finely chopped

• white peppercorns6

  crushed

• freshly grated horseradish1 tbsp tbsp
• gin↗2 tbsp tbsp

Step-by-step instructions

1. 1

   In a kitchen processor combine the ingredients for the beet and berry brine. Open the film slightly, leaving it attached to the roll. Spread a little brine on the film, then place the salmon skin‑side down and distribute the remaining brine over the flesh. Wrap the fish tightly in the film, forming a packet. Place the packet in a shallow baking dish or tray and cover with another tray. Weigh the tray down with several cans and refrigerate for two days, turning the salmon occasionally.

2. 2

   On the second day remove the salmon from the wrap and discard excess brine. Gently rinse the remaining brine from the salmon and pat dry with paper towel. In a bowl mix the chopped dill with white peppercorns, horseradish and gin. Prepare another piece of film for the salmon and coat it with the herb mixture. Wrap the salmon again as before. Place it in a baking dish, weigh down and leave for at least another 8 hours. Remove the salmon from the wrap and transfer to a board. Thinly slice and serve with rye‑wheat crackers and marinades. Store in the refrigerator for up to three days.