Beetroot-cured salmon
| Recipe By: | TASTE |
| Serves: | 8 |
| Prep Time: | 20 minutes, plus overnight curing time |
Ingredients
- 800 g boneless salmon fillet
- 270 g Castor sugar
- Maldon sea salt
- 2 tsp black peppercorns, coarsely ground
- 1 zested & juiced orange, zested
- 2 Tbsp fresh dill, chopped
- 4-5, peeled beetroots, thinly sliced
- capers, to serve
- 1/3 cup lemon juice
- baby salad leaves
- to serve: creme fraiche
- fresh bread, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the salmon on a stainless-steel tray, skin-side down.
- Mix the caster sugar, sea salt, peppercorns, orange juice and zest and dill.
- Grate the beetroot into the sugar mixture.
- Spread the mixture over the fish and massage into the fish. Wrap the fish in clingfilm and place a heavy weight, such as canned food, on top. Allow to stand overnight.
- Pour off and discard any excess liquid. Remove the clingfilm and scrape off the cure and discard.
- Thinly slice the fish just before serving with the capers, lemon-dressed leaves, crème fraîche and fresh bread.
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