Beetroot & blackberry cured salmon served on a plate with dill and sourdough crackers

Beetroot & blackberry cured salmon

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(1 ratings)

Prep: 10 mins Plus 3 days curing


Serves 4 - 6

Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (6)

  • kcal396
  • fat25g
  • saturates5g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein34g
  • salt3.8g
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  • 800-1kg side of salmon, pin-boned and scaled



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

For the cure

  • 90g brown sugar
  • 125g sea salt
  • 80g blackberries or elderberries
  • 2 raw beetroots, peeled and chopped
  • 3 juniper berries, crushed
  • 4 tbsp gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

For the herb coating

  • 1 bunch of dill, finely chopped
  • 6 white peppercorns, crushed
  • 1 tbsp freshly grated horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 2 tbsp gin



    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…


  1. In a food processor, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.

  2. On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.

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