Beetroot cured Salmon

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.

Serves 2

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:

  1. Add the grated beetroot, coconut palm sugar and sea salt into a small bowl and mix together until combined.
  2. Line a roasting tray with cling film and spoon half of the beetroot mixture into the base of the tray.
  3. 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.
  4. Wrap the salmon up tightly in the cling film and keep it in the roasting tray.
  5. Place another roasting tray on top to help weigh it down.
  6. Place in the fridge for 3 days.
  7. Every day drain the liquid from the tray and turn the salmon over.
  8. Just before serving remove the salmon from the cling film and wipe off any excess beetroot curing mixture.
  9. Slice the salmon as thinly as possible and place on a white serving platter.
  10. Dot the horseradish sauce between the pieces of salmon and decorate with the fresh dill leaves.
  11. Keep in the fridge right up until serving this dish.

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