This weekend Joe and I are going to Wales for a few days with Frenchie Dog Eyes and Sam so I thought it would be nice to bring a treat, and decided on beetroot cured salmon (as you do!)
It's dead easy to make, but requires some planning ahead! This recipe makes about 500g of salmon.
500g very fresh salmon
100g caster sugar
75g coarse sea salt
2 grated raw beetroots
big bunch of dill, finely chopped
lots and lots and lots of cling film
1. Weigh out the sugar and salt in a bowl, add the grated beetroot and chopped dill and stir everything together. You can also add some fresh horseradish at this time but I didn't have any!
2. Spoon some of the curing mixture onto a big bit of a clingfilm. This should be enough to sit the salmon on.
3. Put the salmon on top, skin side down, and then top with the remainder of the curing mixture.
4. Wrap it up tight - the salt will draw liquid out of the beetroot so you want to avoid a purple fridge! I think mine was wrapped about six times.
5. Place it in the fridge in a dish, and weigh it down if you want.
6. After 24 hours, turn it over. Don't leave it curing for more than 48 hours or the salmon will get really salty.
7. After 24-48 hours, unwrap the salmon and rinse off the cure mix. By this stage the salmon should be noticeably firmer. It will keep, wrapped up in the fridge, for up to two weeks.
The finished result will be posted tomorrow!
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| Sugar and salt mix |
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| Pre-grated organic beetroot |
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| Salmon, pre-cure |
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| The finished curing mix |
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| Salmon-cure sandwich |
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| All wrapped up - at least six layers (and even then some of it escaped!) |
