Advertisement
Easy
By Tasos Gaitanos and Alex Large
Published 2023
This is an easy recipe with show-stopping results as the beetroot stains the salmon a striking purple colour while the cure preserves the delicate texture and flavour of the fish. Use to garnish your canapés, top your scrambled eggs or just eat it on its own like sashimi. Seek out the freshest, best quality salmon you can find for this.
Put your grated beetroot into a food processor with the sugar, salt, thyme, sumac, star anise and gin and pulse until you have a smooth paste.
Pour a little of the beetroot cure into a dish slightly larger than the piece of salmon, then lay the fish on top. Pour over the remaining cure mixture, then cover the dish tightly with clingfilm, making sure it’s airtight.
Put the salmon