![4](https://www.domenis1898.eu/wp-content/uploads/2018/07/4-300x194.jpg)
TYPE
Dish: aperitif
Level: easy
Serves: 4
Time: 15′ + refrigeration
INGREDIENTS
200 g fillet of salmon
30 g Fleur de sel
30 g brown sugar
100 g cooked beetroot
3 juniper berries
50 ml D4 – dot gin
![IMG_1](https://www.domenis1898.eu/wp-content/uploads/2018/07/IMG_1-150x150.jpg)
Step 1: Grate the beetroot and roughly chop the juniper berries. Mix them together with sugar, salt and gin until you have a paste.
![IMG_ricetta](https://www.domenis1898.eu/wp-content/uploads/2018/07/IMG_ricetta-150x150.jpg)
Step 2: Spread the cure over the salmon. Wrap up tightly in the clingfilm and put in the fridge for at least 6 hours, better if for all night.
![3](https://www.domenis1898.eu/wp-content/uploads/2018/07/3-150x150.jpg)
Step 3: Rinse any cure from the salmon and slice finely.
![4](https://www.domenis1898.eu/wp-content/uploads/2018/07/4-1-150x150.jpg)
Step 4: Grate the beetroot and roughly chop the juniper berries. Mix them together with sugar, salt and gin until you have a paste.