Beetroot Cured Salmon
Looking for a new appetizer? Try this mouthwatering beetroot cured salmon recipe, they're perfect to start the party!
07 November, 2018
12 HR 20 MIN
110 g, caster
40 g, fresh, peeled and finely grated
2 medium raw, coarsely grated
80 g, sea, flaked
1 bunch, chopped
2 fillets, about 700 g in total, skin on, pin-boned
black, freshly ground
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.