Recipe: Try this starter for a perfect cocktail night at home

Beetroot and gin-cured salmon with pickled cucumber is a quick starter and would taste great with any gin cocktail.

Paulami Sen Published :  30th June 2020 02:08 PM   |   Published :   |  30th June 2020 02:08 PM

Beetroot and gin-cured salmon

Planning a date night this weekend at your home and need an entrée that would go well with the cocktails? Look no further, as Dipak Adhikary, executive chef at Hyderabad’s Mercure Hyderabad KCP dishes out this easy-to-make starter at home. "Beetroot and gin-cured salmon with pickled cucumber is a quick starter and would taste great with any gin cocktail,” says the chef. He adds that it is one of the most sought-after snacks in their menu as it creates a fine  balance of flavours as the salmon is topped with tangy pickled cucumber which makes for a delicious dish. However, it might take some prep time, so you might want to start early.

Chef Deepak Adhikary

Beetroot and Gin-Cured salmon with Pickled cucumber
Salmon: 1 boneless and skinless side
(around 800 grams from the thick end)
Beetroot: 300 grams, washed and peeled
Brown sugar:  400 grams
Table salt: 300 grams
Black pepper: 1 tablespoon
Limes: 3, zested
Juniper berries: 2 teaspoon, crushed
Mustard Pest: 3 tablespoon
Gin: 150ml


For the pickled cucumber:
First whisk the white wine vinegar with the caster sugar and 2 tablespoon of water. Pour over the cucumber slices, mix well and leave it to pickle for several hours.

For the beetroot and gin-cured salmon:
Put the beetroot, sugar and salt in a food processor and make a purée, then add the remaining ingredients and make a smooth paste.

Pour half of the paste into a large container big enough to hold the fish and paste, lay the salmon on top and pour on the remaining paste. Cover and freeze it for 12 hours.

Remove the salmon and mix the paste once more. Put the salmon back and with a spoon apply the paste on the fish, cover and chill for a further 12 hours.

Wash the salmon under cold running water and discard the paste. Slice the salmon into two centimetre thick strips and serve it with pickled cucumber