Description
A delicious and vibrant recipe for beetroot-cured salmon.
Ingredients
Scale
- 1 kg fresh salmon fillet (skin-on, pin bones removed)
- 2 cups raw beetroot (peeled and finely grated)
- 0 cup coarse sea salt
- 0 cup granulated sugar
- 0 cup fresh dill (chopped)
- 1 tbsp lemon zest
- 1 tsp black pepper (cracked)
Instructions
- Check salmon for pin bones, remove, and pat completely dry.
- Mix grated beetroot, salt, sugar, dill, lemon zest, and black pepper.
- Spread half the cure on plastic wrap, place salmon skin-side down, cover with remaining cure.
- Wrap tightly, place on tray, add light weight, and refrigerate 36–48 hours, flipping once.
- Unwrap, scrape off cure, briefly rinse, and pat dry.
- Slice thinly at an angle and serve.
Notes
- For best results, use high-quality fresh salmon.
- Adjust the amount of salt and sugar to taste if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Curing
- Cuisine: Nordic
Nutrition
- Serving Size: 100g
- Calories: 200
- Sugar: 1g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg