Beetroot Cured Salmon

As an all-year tradition at Thackerys, we’re big lovers of cured salmon. Our beetroot cured salmon is a family recipe that has done the rounds at many a family gathering and is always a massive crowd-pleaser.

Cured Salmon is not only diverse in how you can serve it, but it also really simple to make in advance during busy times. We love making it into blini canapés with Crème Fraîche and horseradish, as an accompaniment for drinks parties, and for the morning after - piled up on toast for a Scandinavian breakfast.

Ingredients: 

  • 900g - Center cut Salmon fillet skin on

  • 150g salt

  • 150g sugar

  • Fresh dill bunch (large)

  • Cooked beetroot (4)

 

Method:

1. For your starting prep, weigh out the above amounts of sugar and kosher salt into a bowl and blend together with a fork. Next, finely chop the dill - then place in a bowl. The last of the prep is to grate the beetroot on a medium coarseness and put aside once done.

2. Line the inside of a deep tray with multiple layers of clingfilm in a cross shape, leaving lots of spare wrap at the edges to wrap the salmon later. Leave around 20cm of cling at each end of the dish.

3. Sprinkle roughly half of the cure onto the clingfilm lined tray, spreading it to the general size of the piece of salmon.

4. Add the salmon on top (skin side down) and add the rest of the salt and sugar mixture to the top - coating all surfaces and dabbing down the salt with your hands onto the salmon. Then add the grated beetroot on top of the salmon and again, press it onto the fish to make sure it’s making contact with the salt cure. To finish the cure mix, add enough chopped dill to cover the whole top of the salmon.

5. Wrap it up tightly - folding each piece of clingfilm over itself, making sure there is no leakage. Now add a flat bottomed dish on top, filled with heavy cans to weigh it down (pressing all of the water out of the salmon). Label it with the date, and then place it in the fridge to cure for four days.

6. Once cured, take it out of the cling, and wash off all of the cure in the sink. Once the cure is removed, make sure to pat it completely dry before adding more chopped dill to the top.

To serve: Slice it up and you’re ready to go! We love it on either a bilini with Crème Fraîche and horseradish or on crackers.