Beetroot and Plymouth Gin cured gravadlax salmon with horseradish chantilly

“This is a fantastic, different way to try a classic cured salmon dish,” says Chris Tanner. “The gin gently perfumes the fish, but marries extremely well with the earthy beetroot flavours. And the horseradish finishes this dish off sublimely!”

Yields4 Servings
 250g raw beetroot
 100g coarse sea salt
 100g caster sugar
 10g fennel seeds
 25ml clear blossom honey
 25ml Plymouth Gin
 1kg salmon side (skin on)
 100ml whipping cream
 25g fresh grated horseradish
 cracked black pepper
 50g fresh chopped dill
1

Wash and peel the beetroot (advisable to wear plastic gloves for this job!). Dry and cut into small pieces.

2

Blitz the beetroot in a food processor and mix with the salt, sugar, fennel seeds, honey and gin.

3

Pour the curing into a tray and place the salmon onto it with the skin facing towards you.

4

Cover with cling film, lightly press the fish and cure in the fridge for 36-48 hours.

5

Remove the fish, then brush off the excess cure and pat dry with paper towel.

6

Whip the cream until it holds its own volume, mix in the grated horseradish and season with cracked black pepper.

7

Place the salmon on a chopping board and slice thinly at an angle.Arrange onto a plate and serve with the horseradish chantilly. Garnish with a few rocket leaves and a fresh lemon.

Category

Ingredients

 250g raw beetroot
 100g coarse sea salt
 100g caster sugar
 10g fennel seeds
 25ml clear blossom honey
 25ml Plymouth Gin
 1kg salmon side (skin on)
 100ml whipping cream
 25g fresh grated horseradish
 cracked black pepper
 50g fresh chopped dill

Directions

1

Wash and peel the beetroot (advisable to wear plastic gloves for this job!). Dry and cut into small pieces.

2

Blitz the beetroot in a food processor and mix with the salt, sugar, fennel seeds, honey and gin.

3

Pour the curing into a tray and place the salmon onto it with the skin facing towards you.

4

Cover with cling film, lightly press the fish and cure in the fridge for 36-48 hours.

5

Remove the fish, then brush off the excess cure and pat dry with paper towel.

6

Whip the cream until it holds its own volume, mix in the grated horseradish and season with cracked black pepper.

7

Place the salmon on a chopping board and slice thinly at an angle.Arrange onto a plate and serve with the horseradish chantilly. Garnish with a few rocket leaves and a fresh lemon.

Beetroot and Plymouth Gin cured gravadlax salmon with horseradish chantilly