The Acres needs no introduction – the gem in Huddersfield’s occasionally wonky crown.
Everyone’s favourite special occasion restaurant, or if you’re lucky – just any occasion restaurant! They have bounced back from the 2023 Boxing Day fire with all the force of Fawkes, our favourite phoenix, and then some.
With big thanks to all the Tom’s (Truelove and Davies) for arranging this – a salmony showpiece just in time to wow this weekend.
This is brand new to the Acres menu – so once you’ve had a go – pop along and see how the professionals do it.
Book here
Beetroot and gin cured salmon
Ingredients
600g fillet of salmon, (sashimi grade if possible but not essential)
1 raw ruby beetroot
60g course sea salt
60g castor sugar
2 tbsp gin
Zest of 1 lemon
1 tbsp crushed black peppercorns
1 small bunch fresh chopped dill
- Method
In a bowl mix,
Grated beetroot
Salt
Sugar
Gin
Lemon zest
Crushed pepper
Chopped dill
This should form a wet bright pink mixture
- Prepare the salmon
Pat the salmon dry with kitchen roll, remove any pin bones with tweezers if needed, (you can ask your fish monger to do this for you)
- Cure the fish
Lay a large piece of clingfilm in a dish
Spread half ther beetroot cure on the base
Place the salmon skin side down on top of the beetroot mixture
Cover the fish with the remaining beetroot mixture
Then wrap tightly in cling film
- Weight it down
Place a small tray on top of the salmon
Add something heavy to the tray (a couple of tins)
Put in the fridge for 24-36 hours
Turn the salmon once half way through the curing process
- To finish
Unwrap and scrape off the beetroot curing mixture
Rinse quickly under cold water and pat dry with paper towel
Slice thinly on a slight angle, the salmon should be a deep ruby pink colour from the beetroot
Serve with sourdough bread, crème fraiche and a few baby capers.
The 3 Acres – Shelley – HD8 8LR
