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Beetroot Cured Salmon
- 600g salmon fillet, skin on
- 2 beetroots, grated
- 4 tbs Selati Demerara sugar
- Zest of 2 lemons
- 1 tsp peppercorns, roughly crushed
- 90 ml coarse salt
- 1/4 cup chopped dill
- Crème fraiche to serve
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Lay the side of salmon skin-side down in a baking dish.
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Mix together the beetroot, sugar, lemon zest, peppercorns, salt and dill then spread it all over the salmon flesh.
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Wrap in cling film then refrigerate overnight.
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The next day, scrape off the cure mixture and discard.
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Thinly slice the salmon and serve with crackers or blinis, with crème fraiche on the side.