Beetroot Cure for Salmon

Name: Rote-Bete-Beize für Lachs
Total time: 10 min
Ingredients: 35 g Grobes Meersalz; 25 g Weißer Zucker; 20 g Rote-Bete-Pulver; 8 g Getrockneter Dill; 5 g Weißer Pfeffer gemahlen; 4 g Koriandersamen gemahlen; 3 g Zitronenschale getrocknet

RubFishDryingEasy10 minutes

A color-rich dry cure with beetroot powder and dill that gives salmon fillets a vibrant red color and a mildly earthy flavor.

Ingredients(for 0.1 kg)

Coarse Sea Salt35 g

White Sugar25 g

Beetroot Powder20 g

Dried Dill8 g

Ground White Pepper5 g

Ground Coriander Seeds4 g

Dried Lemon Zest3 g

Instructions

Grind Spices

3 Minuten

Grind coriander seeds finely in a mortar so they blend evenly with the other ingredients. Freshly grind white pepper as well if needed.

Mix

4 Minuten

Combine sea salt, sugar, beetroot powder, dill, white pepper, coriander and dried lemon zest in a bowl and stir carefully until the beetroot powder is evenly distributed.

Fill and Store

3 Minuten

Fill the cure mixture into a well-sealing jar and store in a cool, dry place. Use within 2 months as the beetroot powder loses color intensity over time.

Pro Tip

After curing, only rinse the salmon briefly and avoid rubbing too hard so the beautiful red coloring on the fish is preserved.

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