Go Back

Beetroot Cured Salmon

Silky cured salmon infused with beetroot, citrus, and dill for a vibrant, elegant dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Curing Time (minutes) 2 days
Total Time 20 minutes
Servings: 10 slices
Course: Appetizer, Brunch
Cuisine: Nordic, Scandinavian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 1.5 lb salmon fillet skin on, pin bones removed
Cure
  • 1 raw beetroot finely grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tsp black pepper cracked
  • 1 citrus zest lemon or orange
  • 1 bunch fresh dill chopped

Equipment

  • Sharp knife
  • Plastic wrap
  • Shallow dish

Method
 

  1. Mix beetroot cure ingredients thoroughly.
  2. Coat salmon with cure, wrap tightly, and refrigerate weighted.
  3. Cure for 36–48 hours, turning once halfway.
  4. Rinse, dry, and slice thinly to serve.

Notes

Use very fresh salmon from a trusted source.