Cooking and Serving: Cook time: servings

Ingredients

Seafood
• 1 Side salmon
Produce
• 1 kg Beetroot
• 1 Fennel fronds from
• 1 Lebanese cucumber
• 1 Orange, Zest of
Baking & Spices
• 120 g Demerara sugar
• 1 tsp Fennel seeds
• 1 tsp Juniper berries
• 1 Pepper
• 120 g Sea salt flakes
Beer, Wine & Liquor
• 1/4 cup Hendrick’s gin
• 1 tsp Rose petals, dried

Description

This beetroot and gin cured salmon using Hendrick’s adds flavours used to make the curing mixture. A delight any host!