BEETROOT CURED SALMON

Home-cured salmon is surprisingly easy to make and far more economical than buying smoked salmon. Serve it with celeriac latkes or on bite-sized squares of rye bread with Greek yoghurt and Quick Cucumber Pickles as an appetiser or as part of a buffet or brunch.

Salmon is rich in omega-3 for immunity against infections such as the coronavirus, and for brain and heart health.

Serves: 10-12
Keeps: 5 days in the fridge
Freeze: 3 months
Per serving: 105 cals, 1 g carbs

1 tail fillet of salmon, 550-700g (1lb 3oz-1lb 8oz), skin left on
1 rounded tbsp coarse sea salt
1 tbsp brown sugar
1⁄4 tsp white pepper
10 grinds black pepper
3 tbsp finely chopped cooked beetroot

Ask your fishmonger for their freshest, best quality salmon. Check the fish for pin bones, trim off any excess skin and fat, then pat dry with paper towels.

Mix the salt, sugar, pepper and beetroot together in a lidded plastic container just large enough to hold the salmon. Add the fish and coat well on both sides with the beetroot mixture.

Cover the container with a lid or clingfilm then leave at room temperature for 30 minutes to kick-start the curing process then transfer it to the fridge.

After 24 hours, turn the fish over and leave for a further 24 hours (liquid may have collected in the container which is normal). Remove the fish, discarding any liquid in the container, the rinse briefly then pat dry.

Wrap tightly in clingfilm and store in the fridge or freezer until needed. To serve, carve into very thin slices with a long, sharp knife, starting at the tail end.

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