You’ll be surprised at how easy this beetroot cured salmon recipe is.
The beetroot gives the salmon a lovely pink colour which makes for a very striking dish. I’ve done this just using 2 salmon fillets, but this recipe would work well on a larger piece of salmon. Just make sure you multiply the curing ingredients to the size of the salmon.
What you’ll need:
2 salmon fillets (approx.300g)
1 beetroot bulb, grated
50g coconut palm sugar
35g sea salt flakes
4 tsp horseradish sauce
¼ cup fresh dill leaves
How to put this together:
- Add the grated beetroot, coconut palm sugar and sea salt into a small bowl and mix together until combined.
- Line a roasting tray with cling film and spoon half of the beetroot mixture into the base of the tray.
- Place the salmon fillets skin side down on top of the beetroot cure and then spoon the remaining beetroot cure over the top of the salmon.
- Wrap the salmon up tightly in the cling film and keep it in the roasting tray.
- Place another roasting tray on top to help weigh it down.
- Place in the fridge for 3 days.
- Every day drain the liquid from the tray and turn the salmon over.
- Just before serving remove the salmon from the cling film and wipe off any excess beetroot curing mixture.
- Slice the salmon as thinly as possible and place on a white serving platter.
- Dot the horseradish sauce between the pieces of salmon and decorate with the fresh dill leaves.
- Keep in the fridge right up until serving this dish.