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.

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.