Beetroot cured salmon

Beetroot cured salmon recipe

Beetroot cured salmon is a delicious combination of sweet earthiness and sharp saltiness. This makes a particularly elegant starter. 

Beetroot cured salmon

Serves: 4 – 6
Cooking Time: 20 mins plus extra for curing

Ingredients

  • 1 salmon fillet
  • 2 medium beetroot, grated
  • zest of 1 lemon
  • juice and zest of 1 orange
  • 200g coarse salt
  • 300g sugar
  • 15ml (1 tbsp) fennel seeds, toasted and lightly crushed
  • 15ml (1 tbsp) coriander seeds, toasted and lightly crushed

Instructions

1

Place the salmon fillet on a tray, skin side down. Mix the rest of the ingredients together and place over the salmon and cover with plastic wrap. Place another tray on top and use something heavy to weigh the tray down. Refrigerate for 10 – 12 hours.

2

Remove the salmon from the fridge and rinse off the curing mixture. Use paper towel to pat the salmon dry.

3

Slice the salmon thinly and serve with a green salad or as is with citrus segments, sliced radish, salad leaves and lemon and parsley crème fraîche.

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