Beetroot Cured Salmon


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Beetroot Cured Salmon
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Looking for a new appetizer? Try this mouthwatering beetroot cured salmon recipe, they're perfect to start the party!

  • Sugar 110 g, caster
  • Horseradish 40 g, fresh, peeled and finely grated
  • Beetroot 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
Info box
  • Preparation time
  • Recipe category Appetizer
  • Recipe yield 8

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.
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