Recipe
Cured Salmon
with garden beetroot and dill
Home-curing is surprisingly easy, and the addition of beetroot gives a beautiful ruby tint. Get good quality fish from your local fishmonger for best results.
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INGREDIENTS
500g salmon fillets (skin on)
200g grated beetroot
100g caster sugar
150g rock salt
Pink peppercorns
Coriander seeds
Chopped dill
METHOD
STEP 1
Put the beetroot, salt, sugar, 2 tsp peppercorns, 2tsp coriander seeds and a handful of dill in a food processor and blend until smooth.
STEP 2
First checking the salmon is completely free of bones, put the it in a deep-sided dish and cover with the curing mixture.
STEP 3
Cover with cling film and weigh down with a chopping board and a few tins. Chill in the fridge for up to a week.
STEP 4
Slice thinly and serve with herby/lemony creme fraiche, dill and good bread.