Beetroot & Green Ant Gin Cured Threadfin Salmon

Cure Ingredients:

  • 1 side of salmon, skin on and pin-boned
  • 2 medium beetroots, peeled
  • 2 oranges, zested
  • 4 tbsp juniper berries
  • 50ml gin (Green Ant gin)
  • 150g coarse sea salt
  • 100g golden caster sugar

Avocado mojo ingredients:

  • 6 avocadoes, seed out, skinned and diced
  • 1 chilli, deseeded, finely diced
  • 2 small bunches fresh coriander
  • 1 lime, juiced
  • 1 tspn salt and pepper
  • ½ red onion, finely diced
  • 1 large bag of Blue corn chips


  1. To make the cure, grate the beetroot, tip into a sieve and drain most of the liquid from it. Tip into a food processor’s bowl and add the remaining cure ingredients. Whizz until you have a paste.
  2. Put 2 large sheets of clingfilm into a large baking tray that fits the salmon. Lay the salmon into the tray skin-side down.
  3. Spread the cure over the fish, covering all the flesh, sides included. Wrap up tightly in the clingfilm.
  4. Put another baking tray on top and weight it down with tins. Put in the fridge for 24 hours.
  5. The day after, remove the clingflim from the salmon and scrape most of the cure off.
  6. Rinse any remaining cure from the salmon under cold water, and pat dry with kitchen paper.
  7. Thinly slice the salmon with a sharp knife, starting from the tail end at a low angle to remove the salmon from the skin in thin slices.
  8. Add all diced avocado mojo ingredients together in a bowl and make sure there is enough lime juice to prevent the avocado going brown.

To plate:
Add a small teaspoon of mojo to the corn chip and top with cured threadfin salmon, Garnish with fresh dill or micro lemon thyme.