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serves for
8
total time
12
HR
20
MIN
ingredients
Sugar
110 g, caster
Horseradish
40 g, fresh, peeled and finely grated
Beetroots
2 medium raw, coarsely grated
Salt
80 g, sea, flaked
Dill
1 bunch, chopped
Salmon
2 fillets, about 700 g in total, skin on, pin-boned
Pepper
black, freshly ground
Preparation
How to make beetroot cured salmon
- Combine the sugar, horseradish, grated beetroot, sea salt, dill, and some pepper in a mixing bowl, stirring well.
- Line a large chopping board with a double-layer of clingfilm.
- Arrange some of the cure in a thin, even bed on top of the clingfilm.
- Lay the salmon fillets on top, flesh side facing up, and pack the remaining cure on top.
- Wrap the salmon tightly with more clingfilm and then place in a large roasting dish.
- Place a small tray on top of the fish, covering it entirely, and weigh it down with baking weights or heavy bags of flour.
- Cure the salmon in the fridge for 3 days, pouring away any liquid that accumulates in the tray every day.
- Turn the salmon over every day, reapplying the weights on top.
- After 3 days curing, remove the salmon from the fridge and from the clingfilm.
- Brush away the cure and pat the flesh lightly with kitchen paper to absorb any excess water.
- Cut the beetroot cured salmon into thin slices before serving.
