Ingredients
1kg salmon200g Cornish Sea Salt Flakes
50g caster sugar
2 cooked beetroot - grated
Zest of 1 orange
2 tbsp chopped rosemary
1 tsp dried rose petals
1 tsp pink peppercorns
2 generous shots (50-75ml) of Douglas Fir Vodka
Serving suggestion:
Cornish Sea Salt crackers
Fresh dill sprigs
Selection of pickled vegetables (we used homemade pink pickled onions, picked radish, samphire & fennel, and sweet dill pickled cucumbers)
Ingredients
- Mix all of the cure ingredients together then spread over the salmon to cover it entirely on both sides.
- Leave to cure for 4-6 hours, or, if you want a stronger flavour, leave refrigerated overnight.
- To serve, wash the cure from the salmon under cold water. Pat dry and slice very thinly.
- Serve with Cornish Sea Salt crackers and a selection of pickled vegetables.
