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Beetroot Cured Salmon

Silky cured salmon infused with beetroot, citrus, and herbs for a vibrant Scandinavian-inspired dish.
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Prep Time 25 minutes
Total Time 2 days
Servings: 10 slices
Course: Appetizer, Starter
Cuisine: Scandinavian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb salmon fillet skin on, pin bones removed
  • 2 raw beetroot peeled and grated
  • 0.75 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp black peppercorns cracked
  • 1 lemon zest
  • 1 orange zest
  • 1 bunch fresh dill chopped

Equipment

  • Sharp knife
  • Plastic wrap
  • Tray or baking dish

Method
 

  1. Pat salmon completely dry.
  2. Mix beetroot, salt, sugar, pepper, zest, and dill.
  3. Spread half mixture on plastic wrap and place salmon on top.
  4. Cover salmon with remaining cure and wrap tightly.
  5. Refrigerate 48–72 hours, flipping daily.
  6. Remove cure, rinse lightly, and pat dry.
  7. Slice thinly and serve.

Notes

Use very fresh, sushi-grade salmon only.