Beetroot Cured Salmon
Serves: 6 - 8 people
Takes: Over 1 hour
I've been curing my own salmon for years. It's easier than you think and is much more impressive and tastier than store bought stuff. Start it 2 days before you need it so the cure can really set into the fillet.
This recipe uses the beautiful natural crimson red beetroot colour to add a vibrant hue to the flesh. Served with a dill creme makes this a wonderful starter to any meal.
Ingredients
1 uncooked beetroot, washed well or peeled
3 tablespoons sea salt
3 tablespoons sugar
zest of ½ lemon
400g top quality thick cut salmon fillet, skin removed and pin boned (ask your fishmonger to do this)
1 teaspoon horseradish, freshly grated or store bought
small handful fresh chives, roughly chopped
1 lemon, cut into wedges, to serve
For the Dill Creme:
150ml crème fraiche
juice of ½ lemon
1 tablespoon dill, roughly chopped
good pinch of salt, to taste
Method
Grate the beetroot and mix together with the salt, sugar and lemon zest.
Lay the salmon, skin side up (the skin has been removed) on 2 sheets of cling film. Pat the beetroot cure all over the top pressing it onto the salmon fillet. Wrap the cling film around it making sure you have squeezed out as much air as you can. Pop on a plate in the fridge and leave to cure overnight.
The next day unwrap the salmon and brush off the beetroot. You can get rid of this as it's done its job. Using a damp cloth, wipe the salmon clean and then pat dry with absorbent paper. The fillet should have turned a beautiful vibrant deep pink colour.
In a bowl mix the horseradish with 1 teaspoon of water. Brush all over one side of the salmon and pat on some chives. Leave some for garnish. Wrap in some more cling film and pop in the fridge overnight.
When ready to serve take the salmon out of the fridge and allow to warm up whilst you make the dill creme by mixing all the ingredients together. Taste and adjust with salt and lemon juice.
Slice the salmon and serve with dill creme, lemon wedges, capers and rye bread.
