Beetroot cured salmon fillet

Beetroot cured salmon fillet

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.

Beetroot cured salmon fillet

If this recipe has give you a taste for curing, have a crack at our whisky-cured sea trout next.

  • Serves icon Serves 6-8
  • Time icon Hands-on time: 20 min, plus 2-3 days curing.

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.

Nutrition: per serving

Calories
189kcals
Fat
12.3g (2.1g saturated)
Protein
13.6g
Carbohydrates
5.5g (5g sugars)
Fibre
1.3g
Salt
2g

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
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition: per serving
Calories
189kcals
Fat
12.3g (2.1g saturated)
Protein
13.6g
Carbohydrates
5.5g (5g sugars)
Fibre
1.3g
Salt
2g

delicious. tips

  1. 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.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

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