Beetroot cured salmon is a delicious combination of sweet earthiness and sharp saltiness. This makes a particularly elegant starter.
Beetroot cured salmon
- 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
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.
Remove the salmon from the fridge and rinse off the curing mixture. Use paper towel to pat the salmon dry.
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.