Graveney Gin cured salmon

Serves 10 people:

1 whole salmon with skin and boned.

Cure ingredients.

  • 2 beetroot

  • 1 orange zest

  • 1 pink grapefruit zest

  • 4 tbsp Juniper

  • 50ml of Graveney Gin

  • 150g Coarse sea salt

  • 100g golden caster sugar


  • 2 plates or trays big enough to cover salmon

  • 2 bee wax wraps

  • Anything to weigh the top plate down, such as cans

Let’s make it

Grate the beetroots and drain the liquid from them (hint, you can use this for a gin-based cocktail, please check our blog for recipe). Place beetroot into a food processor with all remaining cure ingredients. Whiz till you get a paste.

Place salmon skin side down on beeswax wrap, or plate and rub cure into the salmon covering all of the fish. Place other bee wax wrap on top of the salmon and wrap tightly. Place a plate or tray on top and then heavy items to ensure it’s pressed. Place in the fridge for 24 hours. I think you have earned a gin and tonic right about now.

Remove from the fridge and gently wash the cured paste off salmon. Pat gently with kitchen roll to dry. Slice thinly at an angle and serve on the salad. Yummy

Please be aware that beetroot does stain so it will affect beeswax and hands.