One teaspoon of black peppercorns, one inch of ginger, 4-5 lemon slices, two cups of water, two tablespoons of lemon juice, a pinch of black salt, and half a tablespoon of honey.
Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy.
After 24 hours, take the salmon out of the beetroot cure and rinse ... sauce and lemon zest – add more horseradish if you prefer more zing! Season with salt and pepper to taste.