Prep time:

Cooking time: 3 hours 30 minutes

Total time:

Serves: 20

600g Piece of Salmon Fillet (Skin On)

2tbsp Juniper Berries

½tsp Black Peppercorns

½tsp Pink Peppercorns

2tbsp Sea Salt

2tbsp Sugar

5tbsp Gin

150g Raw Beetroot, Peeled and Grated

Grated Zest of 2 Limes

2tsp Maldon Salt

½tbsp White Wine Vinegar

½tbsp Water

½tbsp Caster Sugar

1 Cucumber

6 Radishes

Handful of Chopped Fresh Dill

A few cracked Peppercorns

This year I’m doing a starter of gin and beetroot cured salmon. It looks stunning, because the outside goes deep purple from the beetroot and the inside stays pink. I make it with the Kent Dry Gin made by Anno Distillers in Marden. One of the botanicals is Kentish samphire, which gives a slightly salty background to it.

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