Gin-cured salmon with roasted baby beetroot salad & goat’s cheese on rye
Start the recipe 24 hours ahead
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.