To make the marinade, blend together the beetroot, citrus zests and juniper until smooth.
Stir in the sugar and the salt
On a large baking tray, lay out the salmon skin –side down and smother in the marinade.
Wrap the salmon in a double layer of greaseproof paper and then wrap tightly in cling film.
Transfer to the fridge and chill for 24 hours
The next day, remove the salmon from the fridge and carefully unwrap it.
Hold the salmon over a tray and wash the marinade off with small splashes of water – you shouldn’t need more than about 100ml as you just want to get rid of the excess.
Make sure the tray is clean and put the salmon back on it – skin side down.
For the herb cure, mix together the chopped herbs, grated horseradish and gin.
Pack the cure all over the salmon with your hands, making sure it’s evenly spread.
Again, wrap it in a double layer of greaseproof paper and cling film and then return to the fridge for another 24 hours.
The next day you simply need to remove the salmon from the fridge, un-wrap and finely slice with a very sharp knife – and Bob’s your Uncle, beautiful cured salmon!