The Oak's
Hertfordshire Life|February 2018

BEETROOT & GIN CURED SALMON

The Oak's

Method

To create a cure mix, combine the salt and caster sugar in a bowl. Lay out a sheet of cling film on a flat surface and place the mixture on the film. Put the salmon fillet skin side up on the mix. Put in a sealed container and leave for 48 hours in the fridge.

This story is from the February 2018 edition of Hertfordshire Life.

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This story is from the February 2018 edition of Hertfordshire Life.

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