Gin Cured Salmon

We’re getting creative again, but this time it’s the holiday season and what says Australian Christmas more than seafood and gin? For our overseas readers who frequent these journals (believe it or not), Australian Christmas is about long lunches that run into the evening, at least that's how Unexpected Guest alumni do it. 

Thus, we think this recipe is a perfect starter to nibble on with the cheap brie cheese dad has bought and the delicious over indulgent savoury biscuits mum has bought.  

We're using a fabulous recipe from here. Click the link if you'd like their version. 

Of course, we had some hiccups along the way, so find OUR version of the recipe below. 

What you'll need for the salmon:

• 1kg piece of fresh salmon 
• 400g beetroot (raw), peeled and diced in cubes
• 1 cup salt (cooking/kosher salt)
• 2/3 cup white sugar

What you'll need for the Gin Cure: 

• 4 tsp black peppercorns, whole
• 4 tsp juniper berries, whole
• 4 tsp coriander seeds, whole
• 3 shots of Bobby's London Dry Gin (90mls)

What you'll need for serving: 

• Rye bread or biscuits
• capers (some for garnish, some for assembling bites)
• Wasabi
• Fresh dill sprigs and lemon wedges or slices

 Method:

1. Place the beetroot, sugar, salt plus the gin cure ingredients in a food processor. Blitz until pureed, this could take a while be patient (maybe it's juts our very old food processor) scraping down the sides as needed. Hint: we made this twice and the second time we used more gin to make it less thick, it coated the salmon better, there's no harm in adding a little bit more gin if you find your mixture is too dry.
2. Use a container that fits the salmon as its whole piece. Try not to cut down the salmon so it fits. (We found that a container works better than tightly wrapping the salmon in cling wrap, less mess on our end).
3. Pour the beetroot mixture over the base of your contain, don't pour in all of it. Now place the salmon in the container, flesh side down and pour the rest of the mixture so that the salmon is fully submerged. Make sure the flesh should be fully in contact with beetroot, not base of container.
4. Cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn). Strongly recommend you do the full 48 hours for the full effects of the recipe. 
5. After 48 hours, remove the salmon from the container and rise it off and pat dry, you'll find that the salmon has become a beautiful purple colour from the beetroot. 
6. Slice into pieces that suit you and eats with the suggest accompaniments, we loved it with wasabi or if you want it more salty capers gave the salmon a nice kick!