Serve this gin-cured salmon with scrambled eggs on toast, as a starter with a salad, or with cream cheese, dill, capers and a squeeze of lemon juice
Mix the gin, salt, sugar, lemon zest and juice and beetroot in a bowl
Place the salmon in either a high-sided roasting dish lined with plastic wrap, or in a large zip lock plastic bag. Carefully pour over the marinade and either seal the bag, or cover the salmon in the plastic wrap
Place a weight on top of the salmon another roasting dish or similar.
Leave in the fridge to cure for 3648 hours, turning over once in that time
When ready to serve, rinse or brush off the cure, pat dry, and thinly slice