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

Beetroot & blackberry cured salmon

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

Prep: 10 mins Plus 3 days curing

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800-1kg side of salmon, pin-boned and scaled
    Salmon

    Salmon

    sam-on

    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

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

For the herb coating

  • 1 bunch of dill, finely chopped
  • 6 white peppercorns, crushed
  • 1 tbsp freshly grated horseradish
  • 2 tbsp gin
    Gin

    Gin

    jinn

    Like all safe alcoholic drinks, gin is based on ethanol, an intoxicating liquid chemical that…

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.