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Home cured Salmon fillet with beetroot

When we think of cured salmon generally people think smoked bu there is a far easier way that can be done in the home, a mixture of salts sugar and lemon juice cures the salmon within 24hrs and with the dill and beetroot gives both a subtle flavour and striking colour change to the salmon. This is a great starter and should be accompanied by some form of creme fraiche dip, I'd recommend dill and lemon and fresh salad leaves.

Serves 6


  • Half a side of salmon, pin boned
  • juice of one lemon
  • 50g of salt
  • 80g dill
  • tsp mustard seeds
  • 2tbsp sugar
  • 50g finely sliced cooked beetroot


  • Firstly make sure the skin is still on for the salmon, it makes it far easier to slice later. Also ensure it has been pin boned, if your not sure ask your fish monger to do it for you.
  • Next rub the flesh side of the salmon in half the following ingredients; the lemon juice, salt, sugar, dill and mustard. Then place on a tray.
  • Lay the beetroot over the top of the flesh spreading evenly. Wrap firmly in clingfilm and refrigerate for 12hrs.
  • remove from the fridge and remove all salts, dill etc. keep the beetroot but discard the rest. Now rub with the remainder of the ingredients and then top with the beetroot. Wrap again and refrigerate for a further 12hrs. Again wipe off as much of the dill etc.
  • Slice thinly and ensure it is used within 48hrs