What’s not to love about the name ‘Gin & Beetroot Cured Salmon’?!!
It was the name that drew me to it.
Gin & Beetroot Cured Salmon – oh so wow! Let’s say that again!! It wasn’t actually just the name, it was 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 mother in laws 80th birthday party. (If your recipe stash is anything like mine, this is when you act impressed! The fact that I was able to find the recipe was no small miracle!).
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!
Just re-iterating, in case you missed that. You need to start this Gin & Beetroot Cured Salmon 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 in on top of it 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.
It was just as I’d pictured it. It’s hard to not be impressed with yourself when you create something as beautiful as this!! And it got the desired reaction from the guests also.
Super easy, and super impressive. Winner winner, chicken dinner! (well, obviously not actually chicken – salmon!)
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?