Beetroot, Juniper, Orange & Vodka Cured Salmon

This simple cured salmon recipe is easy to make, tastes amazing and adds a vibrant touch to your festive table.

Ingredients:

• 300g raw beetroot, grated or purée
• 250g coarse salt
• Zest 1 orange (fine)
• 1.5 bunches dill including leaves and stems
• 75g brown sugar
• 80ml vodka
• 3 dried juniper berries, crushed
• 1 kg side fresh salmon with skin, pin boned, rinsed and dried

Mix together sugar, salt, dill, beetroot, vodka, juniper berries, orange zest.

Put salmon in a large ceramic dish skin side down, cover with beetroot mix and massage into the flesh (use gloves to avoid staining skin). Cover with plastic wrap, place a tray on the salmon, weigh down with bags of rice or cans of tomatoes to help compress while curing. Leave for 2-3 days, drain off excess liquid each day as it accumulates (3 days curing will give a firmer flesh).

When ready, drain off all liquid, wipe off curing mix well with a paper towel.

Using a long-bladed knife, preferably a smoked salmon knife, thinly slice the flesh and place on a platter with Rye sourdough or Rugbrød and a selection capers, boiled quail eggs, chopped red onion, chopped dill or chives, lemon wedges, sour cream, crackers and Dill Honey Mustard Sauce.