Beetroot and Plymouth Gin cured gravadlax salmon with horseradish Chantilly
This is a fantastic different way to try a classic cured salmon dish. The gin gently perfumes the fish but marries extremely well with the earthy beetroot flavours and horseradish finishes this dish off sublimely!
1kg Salmon side (skin on)
250g raw beetroot
250g coarse sea salt
350g caster sugar
10 g fennel seeds
25 ml clear blossom honey
1x shot Plymouth gin
100 ml whipping cream
25gr fresh grated horseradish
Cracked black pepper
50g fresh chopped dill
1. Wash and peel the beetroots (advisable to wear plastic gloves for this job!)
2. Dry and cut into small pieces .Blitz in a food processor and mix with the remainder of the ingredients.
3. Pour the curing into a tray and place the salmon onto it with the skin facing towards you.
4. Cover with cling film lightly press the fish and cure in the fridge for 36-48 hours.
5. Remove the fish and brush of the excess cure and pat dry with paper towel.
6. Whip the cream until it holds its own volume, mix in the grated horseradish and season with cracked black pepper.
7. Place the salmon onto a chopping board and slice thinly at an angle. Arrange onto a plate and serve with the horseradish Chantilly. Garnish with a few rocket leaves and a fresh lemon.