Beetroot-Cured Salmon
Ingredients
- Salmon
- 1 kg sushi-grade salmon fillet, skin removed and pin bones removed
- 300 g coarse sea salt
- 300 g caster sugar
- 300 g raw beetroot, peeled and coarsely grated
- 1 small bunch fresh dill
- 1 tbsp crushed juniper berries
- 1 tsp freshly cracked black pepper
Instructions
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Combine the salt, sugar, grated beetroot, dill, crushed juniper berries and black pepper in a large bowl until evenly mixed.
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Spread one-third of the curing mixture into a shallow tray. Place the salmon on top, then completely cover it with the remaining cure, making sure every part of the fish is evenly coated.
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Wrap tightly with cling film or cover the tray, then refrigerate for 18 hours. During this time, the cure will draw out moisture while the beetroot gives the salmon its deep ruby-red colour.
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Remove the salmon from the cure and rinse thoroughly under cold water to remove any remaining beetroot and seasoning. Pat completely dry with paper towels.
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The salmon is now ready to slice thinly and serve. Store wrapped in the refrigerator for up to 4 days. For the cleanest slices, chill well before cutting with a long, sharp knife.#curedsalmon #beetrootcuredsalmon #salmon #fish #seafood
Notes
Committed to this collection by the hand of Hunter.
