Beet and Gin Cured Salmon with a lemon horseradish cream
Learn how to make this Beet and Gin Cured Salmon with a lemon horseradish cream recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
10
Cook In:
48 hours
Prep In:
15 minutes
Method:
Cure
Introduction
Beet and Gin Cured Salmon with a lemon horseradish cream
By: Sous Chef Myka
Fish fans, this is about to become your new go-to. This Beet and Gin Cured Salmon with a lemon horseradish cream takes a regular ole’ salmon filet, and transforms it into a tasty cured salmon, thinly sliced and packed with flavor.
- 2 Tsp Whole White Peppercorns
- 1 Tsp Whole Coriander Seed
- 6 Whole Juniper Berries
- 6 Whole Allspice Berries
- 3 Beets
- 1 Cup Salt + ½ Tsp
- ⅔ Cup Sugar + ½ Tsp
- 3 Lemons
- ¼ Cup Gin
- 1 Small Handful Fresh Dill
- 1 Lbs Salmon Fillet
- 3 Tbsp Fresh Horseradish
- ½ Cup Heavy Cream
- Lemon Zest
- Olive Oil
- White Pepper
Beet and Gin Cured Salmon with a lemon horseradish cream
Hi Chefs, Myka here 👋
Packaged lox is great, but once you cure your own salmon, you’ll see just how good it can get. To make this Beet and Gin Cured Salmon with a lemon horseradish cream, you’ll start by heating a dry skillet, and toasting white peppercorns, whole coriander seed, whole juniper berries, and allspice berries. Once finished, grind to a powder using a mortar and pestle.
Then, peel and chop your beets, and add them to a food processor with salt, sugar, the ground spices, and zest from one lemon. Add gin, and some fresh dill, and puree. Next, line a baking dish with several pieces of cling wrap (so they extend beyond the dish), and spread the beet mixture onto it. Lay down your salmon filet (flesh side down), cover it with the remaining mixture, and wrap securely. Refrigerate for 48 hours.
Then, unwrap the salmon, and rinse the mixture off with water. Pat the fish dry, and place it uncovered in the fridge while you prep your lemon horseradish cream. For the cream, zest a lemon, and grate horseradish, and set aside. Add heavy cream to a stand mixture, and beat on high until it thickens. Then, add salt, sugar, and lemon juice, beating until soft peaks form. Finally, fold in the lemon zest and grated horseradish.
When you’re ready to serve, cut thin slices of the salmon down to the skin (but not through it) and cut each slice carefully away from the skin. Plate your salmon slices, drizzle with olive oil, cracked white pepper and lemon zest, and serve with the lemon horseradish cream.
Happy cooking!
Step by Step Instructions
Step 1
In a small dry skillet over medium heat, toast 2 teaspoons of whole white peppercorns, 1 teaspoon of whole coriander seed, 6 whole juniper berries and 6 whole allspice berries. Toast often until very fragrant, then transfer to a mortar and pestle. Once cool, grind to a powder.
Step 2
Peel 3 medium beets and roughly chop them. Add to a large food processor.
Step 3
In the food processor add 1 cup of salt, ⅔ cup of sugar, the ground spices and the zest from 1 lemon.
Step 4
Additionally, add ¼ cup of gin and a small handful of fresh dill to the processor and blitz until pureed like a smoothie.
Step 5
Line a baking dish with multiple pieces of cling wrap so the entire surface area of the baking dish is covered. Extend the cling wrap pieces beyond the baking dish, long enough to be able to fold back over and fully cover the salmon.
Step 6
Spread half of the beet mixture onto the cling wrap and lay a 1 pound salmon filet on top, skin on with the flesh side down. Cover the salmon with the remaining beet mixture and wrap securely with the cling wrap. Refrigerate for 48 hours.
Step 7
After 48 hours, unwrap the salmon and rinse the mixture off with water. Pat dry with paper towels and place uncovered in the refrigerator while you prepare the Lemon Horseradish Cream.
Step 8
Zest 1 lemon and set aside.
Step 9
Finely grate 3 tablespoons of fresh horseradish and set aside.
Step 10
Using a stand mixer, add ½ cup of heavy cream and beat on high speed until it begins to thicken.
Step 11
Gradually mix in ½ teaspoon of salt, ½ teaspoon of sugar and the juice of 1 lemon. Beat until soft peaks form.
Note: Be sure to watch carefully and do not over beat. You want the ingredients to resemble whipped cream and not to resemble butter.
Step 12
Fold in the lemon zest and grated horseradish at this time. Refrigerate until ready to serve.
Step 13
To serve the salmon, cut thin slices down to the skin but not through it. Pivot the knife blade so it is almost parallel to the skin and cut each slice carefully away from the skin.
Step 14
Plate the salmon slices as desired and drizzle with olive oil, fresh cracked white pepper and lemon zest.
Step 15
Serve with the lemon horseradish cream.
