Beetroot Cured Salmon

48 mins
Serves 1
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Directions

  1. 1Peel and grate 3-4 raw beetroots.
  2. 2Peel and grate 3-4 raw beetroots.
  3. 3Peel and grate 3-4 raw beetroots.
  4. 4Add 400g sea salt, 250g caster sugar, zest of 1 lemon and 1 orange, 2tsp crushed pink peppercorns and coriander seeds, and chopped dill to the grated beetroots.
  5. 5Add 400g sea salt, 250g caster sugar, zest of 1 lemon and 1 orange, 2tsp crushed pink peppercorns and coriander seeds, and chopped dill to the grated beetroots.
  6. 6Add 400g sea salt, 250g caster sugar, zest of 1 lemon and 1 orange, 2tsp crushed pink peppercorns and coriander seeds, and chopped dill to the grated beetroots.
  7. 7Mix thoroughly.
  8. 8Mix thoroughly.
  9. 9Mix thoroughly.
  10. 10Place cling film on a surface and spread a base layer of the beet mixture.
  11. 11Place cling film on a surface and spread a base layer of the beet mixture.
  12. 12Place cling film on a surface and spread a base layer of the beet mixture.
  13. 13Place the salmon fillet on the beet mixture and spread the remaining mixture all over the salmon.
  14. 14Place the salmon fillet on the beet mixture and spread the remaining mixture all over the salmon.
  15. 15Place the salmon fillet on the beet mixture and spread the remaining mixture all over the salmon.
  16. 16Wrap tightly in plastic wrap, flip and poke wholes to allow curing and draining.
  17. 17Wrap tightly in plastic wrap, flip and poke wholes to allow curing and draining.
  18. 18Wrap tightly in plastic wrap, flip and poke wholes to allow curing and draining.
  19. 19Place in the fridge for at least 24 hours, preferably 48 hours.
  20. 20Place in the fridge for at least 24 hours, preferably 48 hours.
  21. 21Place in the fridge for at least 24 hours, preferably 48 hours.
  22. 22Remove, unwrap, wash and pat dry the salmon.
  23. 23Remove, unwrap, wash and pat dry the salmon.
  24. 24Remove, unwrap, wash and pat dry the salmon.
  25. 25Thinly slice the salmon.
  26. 26Thinly slice the salmon.
  27. 27Thinly slice the salmon.
  28. 28Plate up, adding baby courgettes, capers, pickled onions, fresh dill and cream cheese. Serve with crackers.
  29. 29Plate up, adding baby courgettes, capers, pickled onions, fresh dill and cream cheese. Serve with crackers.
  30. 30Plate up, adding baby courgettes, capers, pickled onions, fresh dill and cream cheese. Serve with crackers.

Ingredients

  • 3 raw beetroots
  • 3 raw beetroots
  • 3 raw beetroots
  • 400 g sea salt
  • 400 g sea salt
  • 400 g sea salt
  • 250 g caster sugar
  • 250 g caster sugar
  • 250 g caster sugar
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 orange
  • 1 orange
  • 1 orange
  • 2 tsp pink peppercorns
  • 2 tsp pink peppercorns
  • 2 tsp pink peppercorns
  • 2 tsp coriander seeds
  • 2 tsp coriander seeds
  • 2 tsp coriander seeds
  • 1 bunch dill
  • 1 bunch dill
  • 1 bunch dill
  • 1 salmon fillet
  • 1 salmon fillet
  • 1 salmon fillet
  • 1 baby courgettes
  • 1 baby courgettes
  • 1 baby courgettes
  • 1 capers
  • 1 capers
  • 1 capers
  • 1 pickled onions
  • 1 pickled onions
  • 1 pickled onions
  • 1 cream cheese
  • 1 cream cheese
  • 1 cream cheese
  • 1 crackers
  • 1 crackers
  • 1 crackers

Equipment

graterknifemortar and pestlebowlplastic wrapbaking pantongs