George’s Gin Cured Salmon

10 June 2026

George’s Gin Cured Salmon

Ingredients

70ml good quality gin

700g caster sugar

700g table salt

40g cardamom pods

40g star anise

40g mustard seeds

4 small, cooked beetroot

2 lemons (juice plus grated rind)

1 side of fresh salmon (skin on)

Method

1 – Mix your sugar, salt, cardamom pods, star anise, mustard seeds, lemon juice and grated rind together in a bowl

2 – Blend the cooked beetroot to a pulp (if needed, add a few drops of water or gin to make this easier)

3 – Lay a large piece of clingfilm on your kitchen worktop and sprinkle on a quarter of the salt and spice mix, then lay your salmon skin side down onto this

4 – Generously cover the flesh side with the beetroot paste, then add the rest of the salt and spice mix to completely cover the salmon

5 – Cover with clingfilm and put in the fridge

6 – After 12 hours remove the clingfilm, thoroughly wash the salmon to remove all beetroot, salt and spice mix, and pat dry with a clean kitchen cloth

7 – Remove the skin, slice the salmon into thin strips and garnish with capers and pickled beetroot.

Perfect for entertaining – serves 20 as a starter.