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



Liquid error (sections/pf-d1202d35 line 104): product form must be given a product
More Recipe Inspiration
Tuna Poke with Dashwood Pinot Gris
Sep 17, 2020 Foley Wines
BBQ Crayfish with Grove Mill Sauvignon Blanc
Sep 17, 2020 Foley Wines
Turkey with brine, stuffing and pan gravy
Sep 17, 2020 Foley Wines Sales