Gin and Beetroot Cured Salmon 

Gin and Beetroot Cured Salmon 


  • 150ml gin
  • ½ cup salt
  • ¾ cup white sugar
  • juice and zest of 1 lemon
  • 1 medium beetroot, grated 
  • 1 medium fillet of salmon, (about 1 kilogram)

Serve this gin-cured salmon with scrambled eggs on toast, as a starter with a salad, or with cream cheese, dill, capers and a squeeze of lemon juice

  1. Mix the gin, salt, sugar, lemon zest and juice and beetroot in a bowl
  2. Place the salmon in either a high-sided roasting dish lined with plastic wrap, or in a large zip lock plastic bag. Carefully pour over the marinade and either seal the bag, or cover the salmon in the plastic wrap
  3. Place a weight on top of the salmon – another roasting dish or similar.  Leave in the fridge to cure for 36–48 hours, turning over once in that time
  4. When ready to serve, rinse or brush off the cure, pat dry, and thinly slice
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