Beetroot Cured Salmon: The Ultimate Guide to Making It at Home

Beetroot cured salmon: a vibrant, jewel-toned masterpiece that’s as stunning to look at as it is delicious to eat! Imagine thinly sliced salmon, infused with the earthy sweetness of beetroot and a hint of dill, melting in your mouth with each bite. This isn’t just salmon; it’s an experience.

The art of curing salmon dates back centuries, a method used to preserve this precious fish long before refrigeration. While traditional cures relied heavily on salt and smoke, the addition of beetroot is a more modern twist, adding not only a beautiful color but also a subtle sweetness that complements the richness of the salmon. In Scandinavian countries, cured salmon, often called gravlax, is a staple during festive occasions, a testament to its enduring appeal.

So, why do people adore beetroot cured salmon? It’s the perfect balance of flavors: the salty, savory salmon, the earthy beetroot, and the fresh, herbaceous dill. The texture is equally captivating – silky smooth and incredibly tender. Plus, it’s surprisingly easy to make at home! Forget complicated cooking methods; this recipe requires minimal effort and yields impressive results. Whether you’re looking for an elegant appetizer, a show-stopping brunch dish, or a light and flavorful meal, this beetroot cured salmon recipe is guaranteed to impress.

this Recipe

Ingredients:

• 1.5 kg (3.3 lbs) center-cut salmon fillet, skin on, pin bones removed
• 500g (1.1 lbs) coarse sea salt
• 500g (1.1 lbs) granulated sugar
• 250g (9 oz) raw beetroot, peeled and coarsely grated
• 2 tbsp black peppercorns, coarsely crushed
• 1 tbsp coriander seeds, coarsely crushed
• 1 bunch fresh dill, roughly chopped
• Zest of 2 lemons
• Zest of 2 oranges
• 50ml (1/4 cup) vodka or aquavit (optional, but recommended!)

Preparing the Beetroot Cure

Okay, let’s get started! The first step is creating our beautiful, vibrant beetroot cure. This is what’s going to transform our salmon into something truly special. Don’t be intimidated; it’s much easier than it sounds!

1. Combine the Salt and Sugar: In a large bowl, thoroughly mix together the coarse sea salt and granulated sugar. Make sure there are no lumps of sugar remaining. This forms the base of our cure, drawing out moisture and preserving the salmon.
2. Add the Beetroot: Now, add the coarsely grated raw beetroot to the salt and sugar mixture. The beetroot is the star of the show, lending its earthy sweetness and gorgeous color to the salmon. Mix well, ensuring the beetroot is evenly distributed throughout the salt and sugar.
3. Incorporate the Spices: Add the crushed black peppercorns and coriander seeds to the mixture. These spices will add a lovely aromatic complexity to the cured salmon. Don’t be shy with the crushing; you want to release their essential oils.
4. Add the Herbs and Zest: Stir in the roughly chopped fresh dill, lemon zest, and orange zest. The dill provides a fresh, herbaceous note, while the citrus zests add brightness and fragrance. Make sure everything is well combined.
5. The Vodka Boost (Optional): If you’re using vodka or aquavit, now’s the time to add it. The alcohol helps to distribute the flavors and also aids in the curing process. Pour it over the mixture and stir well. It’s not essential, but it does add a nice touch!

Curing the Salmon

Now comes the fun part – actually curing the salmon! This is where the magic happens, and you’ll start to see the transformation unfold. Patience is key here; don’t rush the process.

1. Prepare the Salmon: Pat the salmon fillet dry with paper towels. This is important to remove any excess moisture, which will help the cure penetrate evenly. Check again for any remaining pin bones and remove them with tweezers or pliers.
2. Layer the Cure: Spread about one-third of the beetroot cure mixture evenly in the bottom of a non-reactive dish (glass, ceramic, or plastic are all good choices). Make sure the layer is thick enough to completely cover the bottom of the dish.
3. Place the Salmon: Place the salmon fillet, skin-side down, on top of the layer of cure.
4. Cover with the Remaining Cure: Cover the salmon completely with the remaining beetroot cure mixture. Make sure every part of the fillet is covered, especially the thicker parts. Press the cure down gently to ensure good contact with the salmon.
5. Wrap Tightly: Cover the dish tightly with plastic wrap. This will help to create a sealed environment and prevent the salmon from drying out.
6. Weigh it Down: Place a weight on top of the wrapped salmon. This could be another dish filled with cans, a brick wrapped in foil, or even a few heavy books. The weight helps to press the cure into the salmon and draw out moisture.
7. Refrigerate: Place the weighted salmon in the refrigerator for 48-72 hours. The exact curing time will depend on the thickness of the salmon fillet. Thicker fillets will require a longer curing time.
8. Monitor the Curing Process: During the curing process, you’ll notice that the salmon will release a lot of liquid. This is perfectly normal. You can drain the liquid off every 12-24 hours if you like, but it’s not essential.

Rinsing and Drying

After the curing period, it’s time to rinse off the cure and let the salmon dry. This step is crucial for removing excess salt and ensuring a balanced flavor.

1. Remove from the Refrigerator: Take the salmon out of the refrigerator and unwrap it carefully.
2. Rinse Thoroughly: Rinse the salmon thoroughly under cold running water to remove all traces of the beetroot cure. Make sure to get into all the nooks and crannies.
3. Pat Dry: Pat the salmon dry with paper towels. Again, removing excess moisture is key.
4. Air Dry: Place the salmon on a wire rack set over a baking sheet. This will allow air to circulate around the salmon and help it to dry evenly.
5. Refrigerate to Dry: Place the salmon, still on the wire rack, back in the refrigerator for at least 12 hours, or preferably overnight. This will allow the surface of the salmon to dry out and form a pellicle, which is a slightly tacky layer that will help it to slice beautifully.

Slicing and Serving

Finally, the moment we’ve all been waiting for – slicing and serving our beautiful beetroot-cured salmon! This is where your knife skills come into play. A sharp knife is essential for achieving thin, even slices.

1. Choose Your Knife: Use a long, thin-bladed knife, preferably a salmon knife or a carving knife. Make sure it’s razor-sharp!
2. Remove the Skin (Optional): If you prefer, you can remove the skin from the salmon before slicing. To do this, place the salmon skin-side down on a cutting board. Hold the tail end of the skin firmly with one hand, and use the knife to gently separate the flesh from the skin, working from the tail towards the head.
3. Slice Thinly: Slice the salmon thinly at a shallow angle, starting from the tail end and working towards the head. Aim for slices that are about 1/8 inch thick.
4. Arrange and Serve: Arrange the sliced salmon on a platter or serving dish. Garnish with fresh dill sprigs, lemon wedges, or capers, if desired.
5. Enjoy! Serve the beetroot-cured salmon with your favorite accompaniments, such as cream cheese, bagels, rye bread, crackers, or cucumber salad. It’s also delicious on its own!

Serving Suggestions:

• Bagels with Cream Cheese: A classic pairing! Spread cream cheese on a bagel and top with slices of beetroot-cured salmon.
• Rye Bread with Mustard: Another traditional option. Serve the salmon on rye bread with a dollop of Dijon mustard.
• Cucumber Salad: A refreshing and light accompaniment. Combine thinly sliced cucumbers with dill, vinegar, and a touch of sugar.
• Potato Pancakes (Latkes): A delicious and unexpected pairing. Top potato pancakes with sour cream and beetroot-cured salmon.
• Blinis with Crème Fraîche: A sophisticated and elegant option. Serve the salmon on blinis with crème fraîche and a sprinkle of fresh dill.

Tips and Tricks:

• Use High-Quality Salmon: The better the quality of the salmon, the better the final product will be. Look for salmon that is firm, bright in color, and has a fresh, clean smell.
• Don’t Over-Cure: Over-curing the salmon can result in a product that is too salty and dry. Start with the minimum curing time (48 hours) and check the salmon regularly.
• Adjust the Cure to Your Taste: Feel free to adjust the ingredients in the cure to suit your own preferences. For example, you can add more or less beetroot, spices, or citrus zest.
• Freeze for Longer Storage: Beetroot-cured salmon can be stored in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving.
• Experiment with Flavors: Once you’ve mastered the basic recipe, try experimenting with different flavors. For example, you could add horseradish, ginger, or chili flakes to the cure.

And there you have it! Your very own homemade beetroot-cured salmon. It’s a show-stopping dish that’s sure to impress your friends and family. Enjoy!

Conclusion:

So there you have it! This beetroot cured salmon isn’t just a recipe; it’s an experience. The vibrant color, the delicate texture, and the earthy-sweet flavor profile all combine to create something truly special. I genuinely believe this is a must-try, even if you’re a little hesitant about curing fish at home. The process is surprisingly simple, and the results are far superior to anything you can buy pre-made. Trust me, the satisfaction of slicing into your own beautifully cured salmon is incredibly rewarding.

But why is this recipe a must-try? Beyond the impressive presentation, it’s the unique flavor that sets it apart. The beetroot doesn’t just lend its gorgeous hue; it infuses the salmon with a subtle sweetness that perfectly complements the richness of the fish. The dill and citrus add brightness and freshness, creating a harmonious balance of flavors that will tantalize your taste buds. It’s a sophisticated dish that’s surprisingly easy to prepare, making it perfect for both special occasions and everyday enjoyment.

Now, let’s talk serving suggestions! The possibilities are endless. I personally love serving this beetroot cured salmon thinly sliced on toasted rye bread with a dollop of crème fraîche and a sprinkle of fresh dill. It’s also fantastic as part of a brunch spread, alongside bagels, cream cheese, and all your favorite toppings. For a lighter option, try adding it to a salad with mixed greens, avocado, and a lemon vinaigrette. And for a truly elegant appetizer, serve it on blinis with a dollop of caviar or salmon roe.

Looking for variations? Feel free to experiment with different herbs and spices. A touch of horseradish would add a nice kick, while a sprinkle of fennel seeds would enhance the anise notes. You could also try using different types of citrus, such as grapefruit or blood orange, for a unique flavor twist. If you’re feeling adventurous, consider adding a splash of vodka or gin to the curing mixture for an extra layer of complexity. And for those who prefer a less intense beetroot flavor, simply reduce the amount of beetroot in the cure.

The key to success with this recipe is to use the freshest, highest-quality salmon you can find. Look for salmon that is firm, bright in color, and has a fresh, clean smell. And don’t be afraid to experiment with the curing time to achieve your desired level of saltiness and firmness. Remember to always follow proper food safety guidelines when handling raw fish.

I’m so excited for you to try this recipe and experience the magic of homemade beetroot cured salmon for yourself. It’s a dish that’s sure to impress your friends and family, and it’s a great way to elevate your culinary skills.

So, go ahead, give it a try! I’m confident that you’ll love it. And when you do, please share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see what you create! Happy curing!