Beetroot cured salmon fillet

Name: Beetroot cured salmon fillet
Prep time: 20 min
Total time: 20 min
Yield: Serves 6-8
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

By: Jen Bedloe
Former head of food delicious.

Published: 7 Apr 22
Updated: 18 Mar 24

Test kitchen approved

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.

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

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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

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

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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Beetroot cured salmon fillet

Ingredients

Method

Nutrition

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Beetroot cured salmon fillet

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Lime-cured sea trout with wasabi dressing

Easy home-cured pastrami

Quick-cured salmon with caramelised apples and röstis

Citrus and fennel cured salmon with horseradish

More to discover