Beetroot Cured Salmon Recipe
The colour of this salmon is really beguiling, the stained flesh a vivid purple fading to a rich and succulent orange with speckles of green. Not only is it incredibly simple to make, it tastes even better than it looks and is lush with many things, especially on a slice of homemade soda bread.
Tip: Slice the salmon as thinly as possible, think of yourself as a Spanish serano ham master. Use the leathery skin to keep the salmon in one piece. Don’t try and cut or eat the skin, it’s not so good. Keep the cured salmon refrigerated.
1 Side of organic salmon, pin boned
400g Caster sugar
1 Bunch of chopped dill
200g Sea salt
4 Beetroots, cooked, peeled and mashed up
Black pepper (to taste)
Mix your salt, sugar, pepper, beetroot & dill to form a paste.
With the salmon placed into a plastic container you want to rub the salt paste over the fish, make sure all sides are covered.
Pack the remaining mixture over the side and cover with clingfilm.
Place in the fridge and allow to cure for 2 days. It may need a turn after one day. When the salmon is feeling firmer but not too dry, take out of the container and brush off the salt paste.
Using a sharp thin knife carefully slice into thin strips.