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Beetroot Cured Salmon with Apple, Dill and Cucumber Salad

Name: Beetroot Cured Salmon with Apple, Dill and Cucumber Salad
Ingredients: 250g cooked and peeled beetroot; 140g sea salt; 1/2 cup caster sugar; 3 tsp caraway seeds; 2 tsp black peppercorns 1kg salmon fillet, skin on; 2 green apples, cut into batons; 1 small red onion, thinly sliced; 1 cucumber, thinly sliced; 2 tbsp extra-virgin olive oil; 1/4 cup dill, finely chopped; 1/2 lemon, juiced; dill and micro herbs, to serve

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GEORGIA HOUSTON

27 recipes

Ingredients

250g cooked and peeled beetroot
140g sea salt
1/2 cup caster sugar
3 tsp caraway seeds
2 tsp black peppercorns 1kg salmon fillet, skin on
2 green apples, cut into batons
1 small red onion, thinly sliced
1 cucumber, thinly sliced
2 tbsp extra-virgin olive oil
1/4 cup dill, finely chopped
1/2 lemon, juiced
dill and micro herbs, to serve

Preparation

To make the curing mixture, combine the beetroot, salt, sugar, caraway seeds and pepper in a food processor and whiz until smooth
Stretch 2 large sheets of cling wrap over a flat surface and spoon over half the cure
Lay salmon on top, skin side down
Pour over remaining cure and spread evenly over salmon
Cover salmon tightly with the wrap
Place wrapped salmon on a chopping board and rest another chopping board on top
Weigh down with something heavy and place in the fridge for 2 days to cure
The longer you leave the curing process, the stronger the taste
For the salad, prepare just prior to serving
Add apples, red onion, cucumber, oil, dill and lemon juice to a bowl and toss to combine
When ready to serve, remove salmon from wrap and rinse under cold water
Pat dry with paper towel
Thinly slice the salmon on an angle and serve with salad, dill and micro herbs
Salmon will last up to one week in the fridge and can be used just like smoked salmon