Since making Gravlax before Christmas, I´ve wanted to cure some salmon using beetroot. Other than being really pretty to look at, the salmon is much sweeter, after being cured this way. It only takes 2 days to make, but gives you a lovely piece of fish to slice up and nibble at for days!
650g salmon fillet
2 tsp coriander seeds and red pepper corns, crushed
2 medium beetroot, chopped
fresh ginger, finely sliced
120g smoking salts
1 lemon, zest only
chives, small bunch chopped
Mix the salt, sugar, chives, spices and zest together in a bowl.
In another bowl mix the ginger and beetroot.
Remove any bones from the salmon and leave the skin on the bottom side. Place the salmon on some baking paper.
Pour the salt mixture on top of the fish and press down firmly, making sure the salt is touching all sides.
Pour the beetroot mixture over and cover the fish evenly, make sure you pack some beetroot up against the sides of the fish. Wrap tightly in baking paper, then in 2 layers of cling film. Place on a baking tray, and weigh down with something heavy. Refrigerate for 2 days, turning the fish over after a day.
Ater 2 days….the beetroot and salt mixture, will draw lots of juices out of the fish.
Unwrap and place the salmon on a chopping board, and start to slice into thin slices.
The stunning salmon has been infused with the crimson colour of the beetroot.
Serve simply as it is, with a dollop of crème fraîche and some dill.