Lighthouse Gin and beetroot cured Salmon belly

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

PERFECTLY PAIRED WITH…

Two bottles of 700ml Lighthouse Gin Original presented in a Lighthouse Gin shipper box - perfect as a gift or enjoy yourself!

Lighthouse Gin 2 bottles of 700ml

$120

Two bottles of 700ml Lighthouse Gin Original presented in a Lighthouse Gin shipper box - perfect as a gift or enjoy yourself!

Inspired by the spectacular Cape Palliser on the southernmost tip of the North Island, Lighthouse is one of New Zealand’s oldest craft gins. Distiller Rachel Hall is the custodian of a recipe perfected over many years that includes nine botanicals twice distilled and then perfectly blended with water filtering from high in the Remutaka Ranges and emerging in a spring at Palliser Bay.

The result is a pure, complex gin with magnificent citrus, a finely spiced creamy palate and a lingering finish.True to its London Dry Style, it makes an exceptional dry martini (with a twist of lemon), or a classic Gin & Tonic.

Distiller: Rachel Hall Region: Martinborough

More info and tasting notes for this gin here

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SHIPPING INCLUDED THROUGHOUT NEW ZEALAND

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