Beetroot cured salmon fillet

Beetroot cured salmon fillet
  • 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
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

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.

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.

Recipe By

Jen Bedloe

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