Lighthouse Gin and beetroot cured Salmon belly with Dashwood Sauvignon Blanc. The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.

Recipe serves 4

Ingredients.
600g Salmon belly skinless
1 Large fresh red beetroot, peeled and grated
2 Lemon, sliced
½ Cup fennel foliage ( wild is the best, check your local riverbeds)
40g Brown sugar
20g Flaky salt
150ml Light house Gin
 
How to make:
Prepare salmon belly if it has not been done, remove bloodline if present and check for bones.
Place into a plastic or glass tray.
Peel and grate beetroot onto a board, season the salmon belly with the slat and brown sugar, place some of the beetroot under the fish and some over the top. Slice the lemons thinly and place under and over the belly. Rip up the fennel and lay over top. Carefully move the salmon and ingredients to sit on unrolled glad wrap, pour over the gin and carefully wrap up, or place all into a zip lock bag if you have, place into a container and place in the fridge for 2-3 days.
Remove from chiller, remove from the marinate and pat dry with paper towel. Slice into pieces ½ cm thick and allow to be served at room temperature.