Name: Beetroot & Horseradish Cured Salmon
Prep time: 5 min
Ingredients: 1 kg Side of salmon (skin left on); 80 g horseradish, grated (Or creamed from a jar); 1 lemon (zested); 2 tsp caraway seeds (lightly crushed); 2 tsp white peppercorns (crushed); 1 bunch dill (roughly chopped); 70 g maldon sea salt; 100 g caster sugar; 50 ml gin or vodka (optional)

Welcome to our new home! Bear with us while we add the finishing touches. If you spot an issue, please tell us

A black plate with slices of beet-cured salmon and a side salad of thinly sliced cucumber, radish, cauliflower, and fresh dill, set on a wooden table.

Canapés Starter

Fish & Seafood Gluten Free

Use the form below to sign in or click here to become a Society member – it’s FREE to join!