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Beetroot Cured Salmon

beetroot cured salmon

This will last 3 day (after the curing) in the fridge.
The curing quantities are intended for 1 kg of salmon. Do a just the dose for smaller pieces or you’ll end up with an impossibly salty fish

beetroot cured salmon

Beetroot Cured Salmon

Lovely cured salmon, is looks beautiful and is sure to impress
Prep Time 15 mins
Curing 3 d
Course Appetizer
Cuisine german
Servings 6
Calories 220 kcal

Ingredients
  

  • 250 g Beetroot If you buy already cooked make sure there is no vinegar
  • 75 g Coarse sea salt
  • 75 g Sugar
  • 2 tsp Carraway seeds
  • 2 tsp Peppercorn
  • 1 kg Salmon fillets

Instructions
 

  • Cook the beetroot in boling water until soft, then allow to cool and peel
  • Put the beetroot, sea salt, sugar, pepper and caraway seeds into a blender and blitz
  • Cut the salmon fillet in two, and smear the the flesh with the beetroot puree
  • Make a sandwich with the salmon (skin on the outside) and wrap tighlty in clingfilm.
  • Put in a shallo dish with some weights on top and refigerate for 2 days, turning the salmon every 12 hours
Keyword beetroot, cure, curing, salmon
CategoriesFish German

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