Beetroot Cured Salmon
2 large fresh beetroots, peeled, trimmed, and quartered
1 orange, zest only
2 lemons, zest only
4 juniper berries, crushed
6 tablespoons himalayan salt
2 tablespoons raw sugar
50 ml Four Pillars rare dry gin
500 g sashimi grade salmon, skin removed
Grind the juniper berries using a mortar and pestle.
In a food processor, blitz together the juniper berries, beetroots, and orange and lemon zest until a paste forms.
Transfer the paste to a bowl. Stir in the salt and sugar.
Into that, pour the gin. Mix well.
Lay a piece of cling wrap down onto the bench. On top of that, place two sheets of baking paper.
Place the salmon on top of the layered paper and cling wrap. Slowly pour the beetroot cure onto both sides of the salmon. Use a spoon to spread the cure evenly across the salmon so the skin is covered entirely.
Fold the baking paper up tightly. Then fold the cling wrap up tightly over that.
Place the parcel in the fridge for 24 hours.
The next day, take the parcel out of the fridge. Carefully unwrap it.
Hold the salmon over a baking tray and splash a little water or gin over the salmon to rinse off the cure. Use a spoon to push the remaining beetroot cure off.
Slice the salmon, against the grain, as thinly as possible.