Christmas Starter – Beetroot, Citrus & Gin Cured Salmon

This is a perfect festive starter as it needs to be made ahead of time. The salmon will take 2 days to cure so you need to prepare in advance. The 48 hours will be enough time for the salmon to take up the flavours of the brine while keeping the delicate soft texture of the fish. The curing time is dependant on the size of the fish and the strength of the cure required. Leaving the cure in contact with the fish for too long may impart an overly salty flavour or too firm a texture. The beetroot in […]

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