
The vibrant purple of the beetroot cure beautifully stains the salmon whilst curing. An incredibly simple recipe but one sure to impress, taking your scrambled eggs to the next level.
Ingredients
Method
Ingredients
- 1 raw beetroot
- 1 orange, zest
- 6 tablespoons coarse sea salt
- 3 tablespoons caster sugar
- 15g dill, finely chopped
- 500g side of salmon
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Method
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1First, make the cure. Grate the beetroot and orange zest into a bowl. Pour in the salt and sugar and sprinkle in the chopped dill. Stir all the ingredients together well.
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2Spoon a third of the cure mixture into a non-metal tray or dish (with sides). Lay the salmon on top and spoon over the remaining cure. Spread the cure over the salmon ensuring all of the fish is covered.
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3Cover the dish tightly with clingfilm and place in the fridge for at least 24 hours.
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4When the salmon fillet feels firm to touch, scrape off the beetroot cure and wash under cold water to remove all of the salmon. Dab dry with kitchen paper.
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5Using a sharp knife, thinly slice the salmon and serve alongside scrambled eggs on toast.
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6Cook’s Notes
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7Avoid using metal bowls and dishes when make this recipe as they tend to react with the cure so are best avoided.
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8The longer the salmon is left in the cure, the firmer it will become. If you like well-cured, salmon you can leave it in the cure for up to 3 days, discarding of the liquid that comes out of the fillet each day. If you prefer a slightly softer, more raw finish to the salmon, 24 hours is satisfactory.