Ruby Beetroot & Gin Cured Salmon with Dill Crème Fraîche

⏱ 2925 min · Serves 10

A jewel-bright side of salmon cured in beetroot, gin and citrus until the edges blush deep magenta and the centre stays silky. Sliced wafer-thin and served with a cooling dill crème fraîche and rye toast, it's the sort of centrepiece that makes people put their phones down. Two days of patient waiting, twenty minutes of actual work.

Per serving: 298 kcal · 22.5g protein · 9.5g carbs · 19.0g fat

Ingredients

• 1 kg salmon side, skin on, pin-boned, centre cut
• 250 g raw beetroot, peeled and coarsely grated
• 120 g coarse sea salt
• 90 g caster sugar
• 2 tbsp gin
• Finely grated zest of 2 lemons
• Finely grated zest of 1 orange
• 2 tbsp coriander seeds, toasted and lightly crushed
• 1 tbsp black peppercorns, crushed
• 1 tbsp freshly grated horseradish (or 2 tsp horseradish sauce)
• 30 g fresh dill, roughly chopped, plus extra to serve
• 250 g crème fraîche
• 2 tbsp finely chopped dill
• 1 tbsp Dijon mustard
• 1 tsp runny honey
• 2 tsp lemon juice
• Sea salt and black pepper, to taste
• Rye bread or pumpernickel, to serve
• Lemon wedges and capers, to serve

Method

1. Run your fingers along the salmon to check for stray pin bones and pull any out with tweezers. Pat the flesh completely dry with kitchen paper.
2. In a bowl, mix the grated beetroot, salt, sugar, gin, lemon and orange zest, crushed coriander seeds, peppercorns, horseradish and chopped dill into a wet, vivid purple cure.
3. Line a shallow tray with a double layer of cling film, leaving plenty of overhang. Spread a third of the cure in a salmon-shaped bed in the middle.
4. Lay the salmon skin-side down on the cure and pack the remaining mixture over the flesh, pressing it into an even blanket right to the edges.
5. Wrap tightly in the cling film, then set on the tray. Place a second tray or board on top and weigh down with tins or a couple of cookbooks.
6. Refrigerate for 48 hours, turning the parcel over every 12 hours and pouring off any liquid that escapes into the tray.
7. Unwrap and scrape off all the cure with the back of a knife. Rinse briefly under cold water only if it looks heavily crusted, then pat very dry. Rest uncovered in the fridge for 1 hour to firm the surface.
8. For the dill crème fraîche, stir together the crème fraîche, chopped dill, Dijon, honey and lemon juice. Season with salt and pepper and chill until serving.
9. Using a long, thin, very sharp knife held almost flat, slice the salmon into paper-thin slices on a shallow angle, leaving the skin behind.
10. Fan the slices over a chilled platter, spoon over dollops of dill crème fraîche, scatter with extra dill and capers, and serve with rye bread and lemon wedges.