Beetroot & Vodka Cured Salmon

Beetroot & Vodka Cured Salmon

beetroot cured salmon

Serves 4 with a little left over

Cured Salmon

600g Salmon fillet (skin on)
40g Fresh dill
3g Fennel Seeds
10g Tarragon
250g Raw beetroot (peeled & cut into large dice)
75g Sea salt
75g Caster sugar
½ tsp White Peppercorns (cracked)
2 tbls Vodka

Horseradish Cream
50g fresh Grated Horseradish
100mls Double Cream
100mls Crème Fraiche
1 tbls Lemon Juice
Milled Pepper

To Cure the Salmon;
– Blend the beetroot, fennel seeds, dill, tarragon, sugar and sea salt in a food processor to make the cure
– Pin bone and trim the salmon, lay it onto a large tray and pour the cure over.
– Cover with cling film then leave in the fridge for 10 hours. Turn the salmon over and cure for another 20 hours
– Tip away the juices, wash off the cure and pat the salmon dry. Tightly wrap in clingfilm and allow to chill until need

To make the Horseradish Cream;
– Whisk the cream until it reaches soft peaks then fold in the remaining ingredients and season to taste
– Thinly slice the salmon and arrange on 4 plates
– Spoon the sauce next to the fish and serve with buttered soda bread and lemon wedges

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