Beetroot cured salmon fillet
By:
Jen Bedloe
Former head of food delicious.
- Published: 7 Apr 22
- Updated: 18 Mar 24
This beautiful beetroot-tinged cured salmon makes an impressive Easter or Sunday lunch starter. Our step-by-step recipe will show you how to cure salmon like a pro.
If this recipe has give you a taste for curing, have a crack at our whisky-cured sea trout next.
Ingredients
- 200g cooked and peeled beetroot, grated – or use a 220g jar shredded beetroot
- 175g rock salt
- 100g caster sugar
- 1 tbsp wasabi-style horseradish paste or hot horseradish
- 1 tbsp coriander seeds
- 1/2 pack dill
- 500g sustainable salmon fillet (skin on), any bones removed
To serve
- 1 red onion, sliced into rings
- Juice 1 lemon
- 150g breakfast radishes, finely sliced
- 1/4 cucumber, deseeded and chopped
- Extra-virgin olive oil
- Cider vinegar or white wine vinegar
- A few chopped parsley leaves, chives or dill to serve
- Lemon wedges for squeezing
Method
- To make the curing mixture, whizz the beetroot, salt, sugar, horseradish, coriander seeds and dill in a food processor or put in a jug and whizz with a stick blender until fairly smooth.
- Put the salmon in a ceramic/glass dish. Spread the beetroot mixture all over the salmon to coat, then cover with cling film and put a small chopping board/ tray/dish on top, weighed down with a few full tins. Chill for 2-3 days to allow the salmon to cure.
- When you’re ready to serve, put the red onion in a small glass/ceramic bowl with the lemon juice and a large pinch of salt and set aside to quick-pickle. Rinse off the excess lemon/salt, then put back in the bowl and stir in the radishes and cucumber, extra-virgin olive oil and a splash of vinegar.
- Scrape away the excess cure from the salmon. Serve on a board, in slices, scattered with the pickled onion mixture, herbs and lemon wedges for squeezing.
- Recipe from April 2022 Issue
Nutrition
- Calories
- 189kcals
- Fat
- 12.3g (2.1g saturated)
- Protein
- 13.6g
- Carbohydrates
- 5.5g (5g sugars)
- Fibre
- 1.3g
- Salt
- 2g
delicious. tips
Start at least 2 days ahead. The cured salmon keeps well, wrapped and chilled, for up to 1 week. Use the beetroot cure on a whole 1kg side of salmon if you’re feeding a crowd – but make sure you have a dish large enough before you start.
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Absolutely amazing salmon….have done several times and had numbers of comments…people actually don’t believe I’ve made it😄