We cured these salmon fillets under Indy's own Hotel Tango gin plus crushed juniper berries, coriander, and Chioggia Beets (also called "candy cane beets' for their striking red + white stripes).
Slice this gin-cured salmon thinly to top bagels. Serve over scrambled eggs, potato pancakes, salad greens, and more. Arrange slices on sea-cuterie boards paired with Nettle cheese by Tulip Tree Creamery and Fresh Goat Cheese by Capriole and your favorite pickles.
each piece about 5oz. Keep refrigerated.
Ingredients: salmon, Chioggia Beets, salt, sugar, black peppercorns, juniper berries, coriander, Hotel Tango gin, ginger, dill.