Beetroot-Cured Salmon
Beetroot dyes the salmon flesh a vibrant purple-pink and imparts an earthy sweetness. The combination of salt, sugar and freshly grated beetroot juice forms an intense cure. Visually stunning on any plate.
Ingredients(for 1 kg)
Instructions
Preparation
25 minutesDebone the salmon and pat dry. Freshly grate the beetroot and horseradish. Combine all ingredients into a uniform cure paste.
Curing
48 hoursSpread cure paste generously on the flesh side, wrap fillet in cling film, weigh down and refrigerate at 2–4 °C. Turn every 12 hours.
Finishing
10 minutesScrape off the cure and gently rinse the fillet to remove excess beetroot. Pat dry and slice thinly on a diagonal.
Pro Tip
Wear disposable gloves when handling beetroot – the juice leaves stubborn stains on hands and work surfaces.
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