Beetroot cured salmon makes and impressive looking starter on any dinner table. For some optional ideas we've paired the salmon with pickled cucumber, horseradish sauce and an avocado cream.
Place the salt, sugar, dill, caraway seeds and white peppercorns into a food processor along with the cooked beetroot. Blitz to a pulp.
Lay 2-3 sheets of clingfilm on top of each other. Cut the salmon side in half. Place one half of the salmon skin side down on the clingfilm. Pour the beetroot and salt mixture over the flesh of the fish and place the other piece of salmon on top, skin side up. Ensure the flesh of the salmon is completely covered in the cure and tightly wrap with clingfilm.
Place the wrapped up salmon into a tray and allow it to rest and chill in the fridge for 48 hours. Turn the fish every 12 hours. After 48 hours the salmon will feel firm to the touch.
Remove the salmon from the cling film and discard any excess cure.
Using a sharp knife cut the salmon into thin slices, much as you would if cutting smoked salmon.
Pickled Cucumber - Optional
Pare the cucumber into thin ribbons along the length, using a potato peeler. Place the ribbons in a bowl, sprinkle with salt and cover with ice cold water. Set aside for an hour to draw out any excess water.
After an hour drain thoroughly and wash off any residual salt. Place the ribbons on kitchen paper and dry completely.
Meanwhile place the vinegar, sugar and dill into a saucepan and simmer gently for 5 minutes to dissolve the sugar. Take off the heat and allow to cool slightly.
Place the cucumber ribbons in a plastic container with a tight sealing lid. Pour over the pickling liquor and stir to combine. Allow to cool completely, then cover with lid and place in the fridge for a minimum of two hours but ideally 2 days.
Horseradish Cream - Optional
Mix together the horseradish sauce, mustard, vinegar and sugar. Season the mixture with salt and pepper.
Whip the double cream into peaks and stir through the horseradish mixture. Place in the fridge to chill until ready to serve.
Avocado Cream - Optional
Place the avocado and creme fraiche in a bowl and mix together with a stick blender, add the dill and season with salt and further blitz to a smooth cream. Set aside until ready to serve.
Notes
It is really important to turn the salmon every 12 hours, this will ensure an even distribution of the cure.Once cured cut, wrap the salmon tightly in parchment paper and it will keep for 2-3 weeks in the fridge.We have given some additional options to serve alongside the cured salmon. Just a few ideas if you want to serve this as a starter for a dinner party of special occasion. These suggestions are entirely optional and as such are not included within the nutritional breakdown.
Nutrition Facts
Beetroot Cured Salmon
Amount Per Serving
Calories 188Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 55mg18%
Sodium 3943mg171%
Potassium 595mg17%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 21g42%
Vitamin A 59IU1%
Vitamin C 2mg2%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side
Cuisine : British, Scottish
Keyword : beetroot cured salmon, Fish, how to cure salmon, Seafood