beetroot cured salmon fillet

Salmon

Beetroot cured salmon fillet

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This beautiful beetroot-tinged cured salmon makes an impressive Easter or Sunday lunch starter. Our step-by-step recipe will show you how to cure salmon like a pro.

Ingredients

200g cooked and peeled beetroot, grated – or use a 220g jar shredded beetroot

175g rock salt

100g caster sugar

1 tbsp wasabi-style horseradish paste or hot horseradish

1 tbsp coriander seeds

1/2 pack dill

500g sustainable salmon fillet (skin on), any bones removed

1 red onion, sliced into rings

Juice 1 lemon

150g breakfast radishes, finely sliced

1/4 cucumber, deseeded and chopped

Extra-virgin olive oil

Cider vinegar or white wine vinegar

A few chopped parsley leaves, chives or dill to serve

Lemon wedges for squeezing

Directions

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