We cure the salmon for 48 hours with beetroot, gin, salt and sugar, which gives it its deep pink edge and a gentle earthiness.
Horseradish crème fraîche, pickled shallot and dill keep each bite fresh.
On the plate
- Beetroot and gin cured salmon
- Horseradish crème fraîche
- Pickled shallots
- Dill
- Rye crackers (contain gluten)
At a glance
- Cured
- 48 hours
- Allergens
- Fish, milk
- Crackers
- Leave off for gluten-free
- Served
- Chilled