Beetroot adds vibrant pink colour and earthy flavour to this easy cured salmon recipe.
Great for sharing
500g salmon fillet
250g grated beetroot
100g sea salt
1 tsp fennel seeds
1 tsp coriander seeds
Zest of ½ and orange
To make the cure, mix the beetroot, salt, sugar, fennel seeds, coriander seeds & orange zest in a bowl.
Lay the salmon skin side down onto a tray and cover the flesh of the salmon completely with the cure. Cover the tray with cling film then place a weight on top of the salmon (a heavy saucepan will do). Place in the fridge for 72 hours to cure.
Once the salmon has cured, remove the beetroot cure and gently rinse the salmon until cold water then pat it dry with kitchen paper.
Slice to your desired thickness; to remove the skin slice down through the flesh and before you reach the skin turn your knife outwards and continue to slice, removing the flesh and leaving the skin behind.