Autumn 2022

Beetroot Cured Salmon

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Serving: 6 people

Prep Time: 10 minutes

Cook Time: 3 days curing time

salmón en adobo de remolacha


1x Side of Salmon (Approximately 800g)

3 Large Raw Beetroot, Peeled and Roughly Chopped

Zest of 1 Orange

Zest of 1 Lemon

3 Juniper Berries

Handful of Dill, Roughly Chopped

6 Tbsp Maldon Salt

1 Tbsp Horseradish Sauce

200g Golden Caster Sugar


1 Fennel Bulb, Thinly Sliced

2 Baby Cucumber, Halved Lengthways Seeds Removed and Thinly Sliced

Handful of Dill Fronds

Watercress or Pea Shoots

Dressing: Dijon Mustard, Cider Vinegar and Lemon Juice

Lemon Wedges

Soda Bread

Caper Berries


Ever heard of beet curing? Usually we would cure fish with salt to help preserve the flavours and succulence, however we have used beetroot in the curing process to give the salmon a magnificent maroon colour to the meat. This also gives the salmon tones of sweetness and earthiness which can be enjoyed by family and friends during the festive period.

We’ve used Le Cresuet’s Stoneware Baking Dish (32cm) to place all the ingredients in together as the length and depth of the baking dish allows the beetroot to cure the entire salmon effectively, preserving the succulent, earthy flavour for the fish.

  1. In a food processor blitz together the beetroot, orange zest, lemon zest and juniper berries. Pulse until it resembles a smooth paste. Tip into a large bowl and then mix with the dill, Maldon Salt, horseradish sauce, and golden caster sugar.
  2. Place the salmon, flesh side up, in a baking dish which comfortably fits it, and then spoon and press the beetroot cure on to the fish. Press and pack it in firmly and make sure it is covered all over. Then tightly wrap the tray in cling film and place in the fridge for 2 – 3 days.
  3. Once a couple of days have passed and it’s time to serve the salmon, remove it from the fridge and wash the cure off. Then place on a board and use a sharp knife to thinly slice. Serve the salmon with the fennel salad, lemon wedges, slices of soda bread and caper berries.
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