Gin-cured salmon with roasted baby beet­root salad & goat’s cheese on rye

Start the recipe 24 hours ahead

Simply You - - Etc. -

1/3 cup coarse sea salt

1/3 cup caster sugar

2 tsp black pep­per­corns, crushed Grated zest 1 lime

1 fil­let South Is­land salmon, skin on, pin-boned

5 Tbsp gin

1. For cur­ing mix, com­bine salt, sugar, crushed pep­per­corns and zest. On a flat plate, place salmon, skin side down, on a dou­ble layer of plas­tic wrap and rub cur­ing mix all over. Pour on gin. Wrap in plas­tic wrap, mak­ing sure it’s air-tight. Place a flat dish on top and weigh it down (eg with cans of food). Re­frig­er­ate for 24 hours.

2. Thor­oughly rinse off cur­ing mix­ture and pat dry. Start­ing from the tail end, slice the salmon very thinly on an an­gle – you’ll need a very sharp knife.

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