Beetroot cured salmon recipe

Beetroot cured salmon

Side of Salmon (skin on)
1 raw Beetroot, grated
2 tbsp Sea Salt Flakes 
2 Tbsp White Sugar
Zest of ½ Lemon 
2 Tbsp Fresh dill, finely chopped
1 tsp Vanilla Extract
1 tbsp Vodka

Feel the salmon for any bones and remove.

In a bowl mix together the grated beetroot with salt, sugar, lime zest, dill, vanilla and vodka.

Lie the salmon skin side down on a large piece of cling wrap and place in a container just slightly bigger than the salmon piece. A pretty snug fit is what you are after.

Press the curing mixture onto the top of the salmon, making sure it’s totally covered. Wrap the excess cling wrap tightly over the salmon to seal. Place a flat heavy object over the salmon to weigh it down.

Cure for 24-48 hours.

When ready to use unwrap the salmon and remove the curing mixture with cold water.

Patting dry with paper towels. Your salmon is now ready for slicing. 



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