TODAY’S RECIPE: Beetroot & blackberry cured salmon

FESTIVE starter. Serves: 4-6. Ingredients 800-1kg side of salmon, pin-boned and scaled FOR THE CURE 90g brown sugar 125g sea salt 80g blackberries or elderberries 2 raw beetroots, peeled and chopped 3 juniper berries, crushed 4 tbsp gin FOR HERB COATING 1 bunch of dill, finely chopped 6 white peppercorns, crushed 1 tbsp freshly grated horseradish 2 tbsp gin

Method

1. In a food processor, combine ingredients for beetroot and berry cure. Unravel some clingfilm, but keep it attached to roll. Spoon a bit of the cure on clingfilm then lay salmon, skin-side down, on top and pack rest of cure over the flesh. Roll fish tightly in clingfilm to create a package. Place in a shallow baking dish or tray and lay another tray on top. Weigh down with tins. Place in fridge for two days, turning salmon over occasionally.

2. On second day, remove salmon from its wrapping and scrape off excess cure. Gently rinse and pat dry with kitchen towel. In a bowl, combine chopped dill with peppercorns, horseradish and gin. Prepare another piece of clingfilm for salmon and cover all over with the herb mix. Wrap up salmon again as before. Place in the baking tray, weigh down and leave for at least eight more hours. Remove salmon from wrapping and transfer to a board.

3. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for two to three days.