TYPE
Dish: aperitif
Level: easy
Serves: 4
Time: 15′ + refrigeration
INGREDIENTS
200 g fillet of salmon
30 g Fleur de sel
30 g brown sugar
100 g cooked beetroot
3 juniper berries
50 ml D4 – dot gin
Step 1: Grate the beetroot and roughly chop the juniper berries. Mix them together with sugar, salt and gin until you have a paste.
Step 2: Spread the cure over the salmon. Wrap up tightly in the clingfilm and put in the fridge for at least 6 hours, better if for all night.
Step 3: Rinse any cure from the salmon and slice finely.
Step 4: Grate the beetroot and roughly chop the juniper berries. Mix them together with sugar, salt and gin until you have a paste.