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Gin & Beetroot Cured Salmon

I came across this recipe a little while ago, the gin drew me too it!  No, not totally, it was actually the beautiful colours in the salmon that made me want to make it.  So the recipe went into my stash, waiting for a special occasion.  And that occasion happened recently, with us hosting my MIL’s 80th birthday party.

I managed to find the recipe, and thankfully read it through thoroughly first, because the only ‘difficult’ thing about this recipe, is remembering you need to start it 2 days before you plan on eating it!

Otherwise it’s very simple.

Gather your ingredients, and mix them all together in a bowl.

Put your salmon into a large bag, pour your marinade into and seal.

Two days later, you have this beautiful cured salmon to serve as you wish.  We popped it onto our home made blinis with a little cream cheese.

Nom nom!

Here’s the recipe I used; https://www.toastmag.co.nz/recipe/gin-and-beetroot-cured-salmon

So, are you inspired to make it?  Do you need an occasion, or will you just buy a smaller piece of salmon?

 

 

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