Name: Beetroot-cured Salmon
Prep time: 15 min
Yield: 12
Ingredients: 2 large beetroot (400g), grated coarsely; ½ cup (125ml) gin; 1 cup (220g) caster sugar; ½ cup (150g) rock salt; 2 tsp coriander seeds, toasted, crushed; 1kg salmon fillet, pin-boned, skin on

VMG Recipes