This beetroot and gin cured salmon recipe using Hendrick's Gin adds flavours used to make the gin in the curing mixture. A recipe to delight any host!Ingredients:Seafood:1 Side salmonProduce:1 kg Beetroot1 Fennel fronds from1 Lebanese cucumber1 Orange, Zest ofBaking &amp; Spices:120 g Demerara sugar1 tsp Fennel seeds1 tsp Juniper berries1 Pepper120 g Sea salt flakesBeer, Wine &amp; Liquor:1/4 cup Hendrick's gin1 tsp Rose petals, dried