Beetroot and Vodka Cured Salmon

1 Dec

47290_Beetroot and Vodka Cured Salmon

Christmas is on its way, a time of indulgence and fantastic food. When I think of Christmas food one of the first things that comes to mind is smoked salmon, croissants with cream cheese and salmon for breakfast on a Christmas morning, there’s nothing better.

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To make smoked salmon in your own kitchen is a messy, smelly and smoky process and not advisable, but now I have a delicious alternative to traditional smoked salmon. Instead of smoking I cure the salmon, I’ve experimented with many different types cures all with delicious and varying results, but my all-time favorite is beetroot and vodka cured , this is a truly decadent and tasty salmon perfect for the festive holidays.

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I only use the freshest of salmon and filet it myself making sure all the bones are removed, then it’s covered in my secret curing mixture and left in my fridge for up to 2 days, when ready it will have a fantastic dark red colour on the outside and its distinctive pink on the inside.

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My beetroot and vodka cured salmon can be served for breakfast, lunch or dinner; the possibilities are endless, how about serving as a canapé on a blini (mini pancake) with my delicious creamy horseradish sauce.

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My beetroot salmon is available throughout December, but needs to be ordered a week in advance due to the length of time to make, and is packaged per the 100g or more .if desired my creamy horseradish sauce is also available.

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For info mail or call: simon.bingham@simons-sauces.com 0642297107

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