Dazzling beetroot-cured salmon

Dazzling beetroot-cured salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Plus at least 3 days curing

Skill level

Moderately easy

Servings

Serves 8, with leftovers

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

Nutrition and extra info

Nutrition info

Nutrition per serving (12)

kcalories
306
protein
23g
carbs
7g
fat
21g
saturates
7g
fibre
1g
sugar
4g
salt
2.27g

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
davidcharlton361's picture

Dear Sir or madam. boiling beetroot, why not try steaming .
david charlton

vickpole's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fab, fab, fab!! I did this the week before christmas when I had people round on the Fri and Sun. I used two sides of trout which was cheaper, you wouldn't have known it wasn't salmon. It was a bit of a faf but once all the prep was done it just sat in the fridge until we needed it and it turned out to be very tasty and looked great on the plate. I would definitely do this again.

lisa4star's picture

I made this salmon last Christmas and was excellent. The beetroot gave the Salmon a really subtle taste and even partner who doesn't like Smoked Salmon, love this recipe. We had it on Blinis with cream cheese, creme fraiche and dill with a small squeeze of lemon. It's definitely worth preparing for a special occasion.

nezihe's picture

i wont get fresh salmon here in Karachi (Pakistan) can i do this with another fish?

Questions

Tips