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Beetroot Cured Salmon

A vibrant, Scandinavian-inspired cured salmon infused with beetroot, herbs, and citrus for a silky, elegant finish.
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Prep Time 20 minutes
Total Time 2 days
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Salmon
  • 1 kg fresh salmon fillet skin-on, pin bones removed
  • 2 cups raw beetroot peeled and finely grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 0.25 cup fresh dill chopped
  • 1 tbsp lemon zest
  • 1 tsp black pepper cracked

Equipment

  • Sharp knife
  • Plastic wrap
  • Mixing bowl
  • Tray or baking dish

Method
 

  1. Check salmon for pin bones, remove, and pat completely dry.
  2. Mix grated beetroot, salt, sugar, dill, lemon zest, and black pepper.
  3. Spread half the cure on plastic wrap, place salmon skin-side down, cover with remaining cure.
  4. Wrap tightly, place on tray, add light weight, and refrigerate 36–48 hours, flipping once.
  5. Unwrap, scrape off cure, briefly rinse, and pat dry.
  6. Slice thinly at an angle and serve.

Notes

Use the freshest salmon possible and keep refrigerated at all times.