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Beetroot Cured Salmon

Silky cured salmon infused with beetroot, dill, and citrus for a vibrant, elegant appetizer.
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Prep Time 15 minutes
Total Time 2 days
Servings: 10 servings
Course: Appetizer
Cuisine: European, Scandinavian
Calories: 180

Ingredients
  

Cure
  • 1.5 lb salmon fillet skin on, pin bones removed
  • 1 beetroot grated
  • 0.5 cup coarse sea salt
  • 0.5 cup granulated sugar
  • 1 tbsp black pepper cracked
  • 1 lemon zest
  • 1 bunch fresh dill chopped

Equipment

  • Sharp knife
  • Plastic wrap
  • Tray or baking dish

Method
 

  1. Mix beetroot, salt, sugar, pepper, zest, and dill.
  2. Coat salmon evenly with cure.
  3. Wrap tightly and refrigerate 24–48 hours, turning once.
  4. Rinse cure, pat dry, and slice thinly.

Notes

Use sashimi-grade salmon for best results.