Beetroot Cured Salmon
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Beetroot Cured Salmon

This Beetroot Cured Salmon is a stunning Brunch alternative & an easy way to impress your guests.

Servings :
6 - 8 people
Prep Time : 30 minute
Cook Time : N/A
Total Time : 24 hours

Ingredients

For the cure:

  • half a cup of salt (kosher or sea salt )
  • 1 cup of sugar
  • 3 medium-sized beets finely grated
  • zests of 2 Oranges
  • zest of 2 Lime
  • 1 bunch of Basil, chopped
  • 2 tablespoons of coriander seeds

For the salmon:

  • 1 entire side of salmon (Wild Is Best)
  • 4 tablespoons limoncello.

Instructions

1 . Mix all the ingredients together in a bowl until well combined.
2 . Brush some Limoncello on both sides of the salmon.
3. Lay your salmon filet on a tray and cover it completely with your cure (the cure should be wet)
4. Wrap it with cling film and put weight on top which will help the salmon absorb all the flavors. Store it in the refrigerator.
5. Check on the actual salmon periodically over the 24 hour period, flowing off the liquid when it builds up. When you are ready to serve, give it a quick rinse under the kitchen sink, and dry it with paper towel.

Enjoy !


Chef Robert C.
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