Beetroot-cured salmon
SERVES approx 6
INGREDIENTS
250g table salt
250g caster sugar
90g fresh dill
1kg-piece fresh boneless salmon fillet, skin on and trimmed
400g raw red beetroot, peeled and coarsely grated
METHOD
Start by making the green marinade.
Blitz the salt, sugar and dill together in a food processor then spread it evenly over the flesh side of the salmon. Cover and refrigerate for 18 hours.
After the marinating time has passed, rinse the fish under cold running water to remove all the salt, sugar and dill.
Once clean, pat the salmon dry and lay it flesh-side up on a large baking sheet or board lined with greaseproof paper, and cover the top and sides of the fish with the grated beetroot.
Wrap the fish and the board in cling film and return to the fridge for a minimum of four hours, but longer if possible (up to 48 hours).
Scrape off and discard the beetroot, carefully remove the fish skin, then carve the salmon.
This is great with fresh bread, lemon and crème fraiche.
