This can be served as a starter with lightly pickled cucumber and chrain which is a beetroot and horseradish condiment. Also lovely served as a canapé on Chive & Dill Pancakes. In the photo I have garnished with daikon run through a spiraliser.
This will serve at least 8 as a starter or many more as canapé. Once cured and rinsed, the salmon freezes well.
NOTE: Regardless of how fresh the salmon, I always freeze it before use as this kills any parasites that may be present. Defrost fully before curing.
1kg side of salmon, skin left on
Cure
500g beetroot
80g fresh horseradish, grated (or creamed from a jar)
1 lemon, zested
2 tsp caraway seeds, lightly crushed
2 tsp white pepper, crushed
1 bunch of dill, roughly chopped
70g maldon sea salt
100g caster sugar
50ml gin or vodka
Lay the salmon fillet skin side down on a board and brush your hand along it checking for any bones and pinch them out with tweezers or your fingers.
Lay a large piece of foil inside a container which will fit the salmon snuggly, allowing enough extra foil to make a parcel
Put all the ingredients for the cure in a food processor and pulse a few times until you have a rough paste. Put half the paste on the foil, lay the salmon on top and spoon over the remaining half. Cure for 48 hours.
Rinse the cure off the salmon and pat dry. Slice and serve. This will keep for 3-4 days in the fridge or can be frozen for future use.
Beetroot & Horseradish Cured Salmon
Ingredients
- 1 kg Side of salmon (skin left on)
Cure
- 80 g horseradish, grated Or creamed from a jar
- 1 lemon zested
- 2 tsp caraway seeds lightly crushed
- 2 tsp white peppercorns crushed
- 1 bunch dill roughly chopped
- 70 g maldon sea salt
- 100 g caster sugar
- 50 ml gin or vodka (optional)
Instructions
- Lay the salmon fillet skin side down on a board and brush your hand along it checking for any bones and pinch them out with tweezers or your fingers.
- Lay a large piece of foil inside a container which will fit the salmon snuggly, allowing enough extra foil to make a parcel
- Put all the ingredients for the cure in a food processor and pulse a few times until you have a rough paste. Put half the paste on the foil, lay the salmon on top and spoon over the remaining half. Cure for 48 hours.
- Rinse the cure off the salmon and pat dry. Slice and serve. This will keep for 3-4 days in the fridge or can be frozen for future use.
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