Beetroot and Plymouth Gin cured gravadlax salmon with horseradish chantilly

as seen in Crumbs Devon


    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

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Starter serves 4

“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!”

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


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


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


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


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


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


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.

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