Name: Dazzling beetroot-cured salmon
Prep time: 30 min
Total time: 30 min
Yield: Serves 8, with leftovers
Cuisine: British
Ingredients: 2 skin-on salmon fillets (about 1.3kg/3lb in total); 200g caster sugar; 85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar; 3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel); 140g sea salt flakes; 1 bunch dill chopped; 1 frisée or oak leaf lettuce, leaves separated; 4 medium beetroot cooked, peeled and diced; 2 shallots finely chopped; drizzle olive oil; 200ml tub crème fraîche; juice 1 lemon; 2 tbsp freshly grated horseradish or grated horseradish from the jar; handful dill fronds, roughly chopped

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Dazzling beetroot-cured salmon

Dazzling beetroot-cured salmon

Barney Desmazery

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Serves 8, with leftovers

More effort

Prep: 30 mins

Plus at least 3 days curing

A star rating of 4.3 out of 5.4 ratingsRate

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This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

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Ingredients

Nutrition

Units:

MetricUS

For the salmon

2 skin-on salmon

fillets (about 1.3kg/3lb in total)
200g caster sugar
85g fresh horseradish

(little finger-length piece) peeled and finely grated, or grated horseradish from a jar
3 medium raw beetroot

(about 250g/9oz), coarsely grated (no need to peel)
140g sea salt

flakes
1 bunch dill

chopped

For the salad

1 frisée

or oak leaf lettuce, leaves separated
4 medium beetroot

cooked, peeled and diced
2 shallots

finely chopped
drizzle olive oil

For the dressing

200ml tub crème fraîche
juice 1 lemon
2 tbsp freshly grated horseradish

or grated horseradish from the jar
handful dill

fronds, roughly chopped

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Nutrition: per serving (12)

kcal306
fat21g
saturates7g
carbs7g
sugars4g
fibre1g
protein23g
salt2.27g

Method

step 1

Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
step 2

Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
step 3

To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Recipe from Good Food magazine, December 2005

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A star rating of 4.3 out of 5.4 ratings

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