04/12/2025
It’s the season of giving and if you’re anything like us, that means giving in the kitchen.
This beetroot-cured salmon is a standout dish for summer entertaining: bright, elegant and bursting with flavour. It looks impressive, but it’s simple to prepare and makes a stunning centrepiece for any Christmas table.
Make it ahead, serve it cold and let it speak for itself.
Recipe: Beetroot-Cured Salmon 🐟
Ingredients:
1 side of salmon (skin-on, 1–1.5kg, pin bones removed)
2 raw beetroots, peeled and grated
Zest of 1 orange + zest of 1 lemon
200g sea salt + 150g caster sugar
1 tbsp fennel seeds, toasted & crushed
Small bunch of dill, chopped
75ml gin
Method:
1. Mix beetroot, zest, salt, sugar, fennel, dill, and gin until it feels like wet sand.
2. Lay out a double layer compostable wrap (or cling film) and spoon on half the cure mix. Place salmon skin-side down.
3. Cover the flesh with the remaining cure, wrap tightly and weigh it down with tins or a small cast-iron pan.
4. Refrigerate for 36–48 hours, turning the salmon once or twice during the process to ensure even curing.
5. Unwrap the salmon, rinse off the cure under cold water and pat dry.
6. Slice thinly at an angle using a very sharp knife.
7. Serve with crème fraîche, crackers and caper berries.
