- Home
- Recipes
- Chef recipes
- Beetroot and gin cured salmon
Beetroot and gin cured salmon
Published: June 13, 2017 at 12:52 PM
Save recipe
Serves 8 as a starter
Easy
Total time: 15 mins
plus curing
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is super quick and serves as a perfect dinner party starter
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
- 1 boneless and skinless side (around 800g from the thick end) salmon
CURE
-
300g beetroot
washed and peeled
-
400g demerera sugar
-
300g table salt
-
1 tsp black pepper
-
3 limes
zested
-
2 tsp juniper berries
crushed
-
3 tbsp wholegrain mustard
-
150ml gin
PICKLED CUCUMBERS
-
50ml white wine vinegar
-
2 tbsp caster sugar
-
1 cucumber
thinly sliced
Nutrition: per serving
- kcal225
- fat10.4g
- saturates2.1g
- carbs9g
- sugars9g
- fibre0.4g
- protein22.6g
- salt2.6g
Ad
Method
-
step 1
Put the beetroot, sugar and salt in a food processor and whizz to a purée, then add the remaining cure ingredients and whizz again.
-
step 2
Pour half of the cure into a large plastic container big enough to hold the fish and cure, lay the salmon on top and pour on the remaining cure. Cover and chill.
-
step 3
The following day, remove the salmon and give the cure a good mix. Put the salmon back and spoon the cure back over, cover and chill for a further 24 hours.
-
step 4
To make the pickled cucumber, whisk the white wine vinegar with the caster sugar and 2 tbsp of water. Pour over the cucumber, mix well and leave to pickle for several hours.
-
step 5
Wash the salmon under cold running water and discard the cure. Slice the salmon into 2cm thick strips and serve with pickled cucumber and toasted rye bread.
Holborn Dining Room might have stayed one of London’s best kept foodie secrets had it not been for executive chef Calum Franklin’s recent Insta-fame.
Last year he started to post pictures of his adventures in pâté en croute (traditional French pastry work which uses metal moulds to turn out intricate pastry covered works of art) which food fans loved. At our last count, he’d amassed over 22,000 followers (@chefcalum).
Click here for more easy dinner party starter recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue