Dazzling beetroot-cured salmon

Dazzling beetroot-cured salmon

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus at least 3 days curing
  • More effort
  • 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: per serving (12)
NutrientUnit
kcal306
fat21g
saturates7g
carbs7g
sugars4g
fibre1g
protein23g
salt2.27g
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Ingredients

For the salmon

For the salad

For the dressing

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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    Overall rating

    Rating: 4 out of 5.4 ratings

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