Wowzers! I love the color of this dish.

 

• 800 g wild salmon fillet, skin on, de-boned
• Beet Cure:
• 2 large red beets, peeled and quartered
• 2 lemons, zested
• 6 Tbsp rock salt
• 2 Tbsp demerara sugar
• ¼ cup gin or vodka
• Herb Cure:
• 1 small bunch fresh dill, finely chopped
• 1 small bunch fresh tarragon, finely chopped
• 4 Tbsp horseradish root, grated
• ¼ cup gin

 

Click HERE for the instructions

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