Ingredients
1½lbssalmon fillet
2cupsbeetroot,grated
1bunchfresh dill,finely chopped
½lemon zest,grated
3tsplemon juice
½cupsea salt
½cupcaster sugar
8tspgin
4tbspolive oil
1onion,finely chopped
½cuptonic water
½cupcaster sugar
1cupfresh coriander,finely chopped
¼cupred chilli,finely chopped
¼cuplime juice
1ozwhite wine vinegar
20gfresh ginger,rated
2tbsphoney
2tbspcorn flour
1lime zest
1tspsea salt
1pinchblack pepper
Preparation
In a mixing bowl, add the sugar, salt, lemon juice, lemon zest, gin, beetroot and dill and mix together well.
Cover the salmon with the cure and spread out evenly. Lay cling-film over the top and refrigerate for 24 hours.
In a saucepan add the olive oil, onion, coriander, ginger, lime juice, lime zest, honey, salt, pepper, white wine vinegar, tonic water, and cornstarch.
Mix well on medium heat for 2 minutes, reduce to low heat and simmer for 20 minutes. Remove from heat and empty into an airtight jar or container.
Remove salmon from fridge and rinse the cure off with cold water, pat dry with kitchen roll and slice thinly at an angle being sure not to include the skin on the slices.
Serve with salad and the lime tonic pickle.
