1 piece of salmon tail (around 250g)
1 grated raw beetroot (I juiced the beetroot and used the left over pulp - it's a much finer texture and helps in leaching out the colour)
25 grams salt
25 grams sugar
½ lime, finely zested
1 teaspoon vanilla extract
1 tablespoon vanilla vodka
2 tablespoons finely chopped fennel (or dill)
I choose the tail because you are pretty much guaranteed that there won't be bones, but always do a double check by running your finger down the centre of the fillet. If you find any, just remove them.
In a bowl mix the beetroot pulp (or shredded beetroot) with the salt, sugar, lime zest, fennel (or dill), vanilla extract & vodka until well amalgamated.
Put the fillet on a large piece of clingfilm and place this in a container just larger than the fillet (you want a snug fit). Press the curing mixture over the top of the salmon, making sure it's totally covered. Wrap the excess clingfilm over the salmon to seal.
Place a flat object over the salmon fillet then weigh down (I use cans). Place in the fridge to cure for 24 hours.
Next day, remove salmon from container and scrap off the beetroot cure. Wash with cold water then pat dry on paper towels.