LIGHTHOUSE GIN AND BEETROOT CURED SALMON BELLY
with Dashwood Sauvignon Blanc
Watch the step by step video here
Serves 4
INGREDIENTS
600g skinless salmon belly
1 large fresh red beetroot, peeled and grated
2 lemons, sliced
½ cup of fennel foliage (wild is the best, check your local riverbeds)
40g brown sugar
20g flaky Salt
150ml Lighthouse Gin
Watch the video above for instructions


