BEET CURED SMOKED SALMON WITH DILL & CORIANDER

THIS IS ONE OF MY FAVOURITE DISHES TO SERVE WHEN I'M CATERING A BREAKFAST, LUNCH OR BRUNCH EVENT. THIS COMPLETELY DELICIOUS AND VISUALLY EYE CATCHING BEET CURED SMOKED SALMON IS SERVED WITH A DILL AND CORIANDER HERB CRUST. NOT ONLY DOES THE BEETROOT CURE ADD A SECONDARY LAYER OF FLAVOUR BUT IT ALSO TINTS THE SALMON WITH THE MOST PRETTY OF PINKS.

PREPARATION TIME: 10 MINUTES | MARINATING TIME: 12-24 HOUR(S) | FEEDS: 4-6

INGREDIENTS
800G SALMON – PIN BONED, SKIN LEFT ON
3 FRESH BEETROOT – PEELED
1 TBSP HOT HORSERADISH
SMALL BUNCH OF DILL
SPLASH OF VODKA
2 TBSP BROWN SUGAR
3 TBSP SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

HERB COATING –
3 TBSP HOT CREAMED HORSERADISH
1 SMALL BUNCH OF DILL – FINELY CHOPPED
1 SMALL BUNCH OF CORIANDER – FINELY CHOPPED
GENEROUS SPRINKLE OF SEA SALT AND BLACK PEPPER

BEGIN BY BLITZING UP ALL THE CURE INGREDIENTS | PAT THE MIXTURE EVENLY AND GENEROUSLY OVER THE SKIN OF THE SALMON.  WRAP THE SALMON TIGHTLY WITH CLING FILM | LEAVE OVERNIGHT OR FOR A MINIMUM OF 12 HOURS | REMOVE CURE FROM THE SALMON AND RINSE THE FISH | SPREAD OVER THE CREAMED HORSERADISH THEN ROLL IN THE FINELY CHOPPED HERB MIX ALLOWING TO REST FOR ANOTHER HOUR OR TWO TO ALLOW THE FLAVOURS TO INFUSE INTO THE SALMON | SERVE THIN SLICES OF THE SALMON WITH, FRESH BREAD OR MY FAVOURITE NUT LOAF