Are you ready to impress your family and friends with a show-stopping dish? Let me introduce you to Beetroot Cured Salmon—a vibrant treat that’s surprisingly easy to make! With just a few fresh ingredients and a little bit of patience, you can create a dish that’s not only delicious but also a feast for the eyes! Let’s dive into this delightful recipe together!
Ingredients for Beetroot Cured Salmon
When it comes to making Beetroot Cured Salmon, gathering the right ingredients is half the fun! You won’t believe how simple and delicious this recipe can be! Here’s what you’ll need to get started:
For the Cured Salmon:
- 1 kg (2 lb) fresh salmon – Make sure it’s skin-on for easier slicing! Check with your fishmonger; sashimi-grade is best, but any very fresh salmon will work!
- 400 g (14 oz) raw beetroot – Peeled and diced into 1 cm cubes. This is what gives our salmon that gorgeous pink color!
- 1 cup kosher salt – Not table salt! We want those big grains to work their magic!
- 2/3 cup white sugar – Just the right amount for that perfect balance of sweet and savory!
Flavoring Options for Curing:
You can choose between two fun spirits to add an extra kick to your cure!
- Vodka Cure Ingredients:
– 5 1/2 tbsp vodka
– 4 tsp caraway seeds
– 4 tsp white peppercorns
– 4 tsp coriander seeds
- Gin Cure Ingredients:
– 5 1/2 tbsp gin
– 4 tsp black peppercorns
– 4 tsp juniper berries
– 4 tsp coriander seeds
For Serving:
- Horseradish cream or plain sour cream – This zesty touch makes everything better!
- Cucumber ribbons, thinly sliced – They add a fresh crunch! Just use a peeler for those fancy shapes!
- Dark rye bread – Perfect for serving this salmon! Who doesn’t love a good bite of bread with their fish?
Pro Tip:
Don’t worry if you’re not a fan of alcohol! The spirits can be optional; they add a gentle flavor that most people will enjoy, but it’s still delicious without them! Just think how much you’re going to impress your friends with this vibrant dish!
Let’s roll up our sleeves and get cooking!
Step-by-Step Guide to Curing Salmon
Ready to get your hands a little messy? Curing salmon is easier than it sounds, and I promise you’ll feel like a culinary rockstar when you’re done! Here’s how to craft Beetroot Cured Salmon in just a few simple steps.
Step 1: Prepare the Beetroot Cure
Grab your food processor and toss in:
- The diced beetroot
- Kosher salt
- White sugar
- Your choice of alcohol (if using) along with the spices!
Blend everything together until it’s smooth but not completely liquified. You want it to resemble a thick smoothie, nice and colorful!
Step 2: Line Your Container
Find a container that’s snug for your salmon. I like to use one with a lid, but if yours doesn’t have one, don’t worry! Line the bottom with two pieces of cling wrap, making sure they overlap. This will help keep the beetroot mixture on the salmon!
Step 3: Apply the Beetroot Mixture
Spread a generous layer of your beetroot mixture across the cling wrap in the container. Place your salmon on top, skin side down, pressing it gently so it stays in contact with the mixture. Cover the salmon completely with more beetroot mix!
Step 4: Cure the Salmon
Wrap it up tightly with the cling wrap and pop on the container lid. Place it in the fridge for 48 hours! You won’t even have to check on it! Just let the salt and sugar work their magic and cure the salmon beautifully.
Step 5: Rinse and Rest
After curing, unwrap your salmon and rinse it under cool water to remove the beetroot mix. Pat it dry and, if you can, let it rest in the fridge for an additional 12-24 hours. This step helps the flavors meld together!
And there you go! You now have a vibrant, flavorful salmon that’ll wow everyone at the table! Can’t wait for you to try it!
Serving Suggestions for Beetroot Cured Salmon
Now, it’s time for the fun part—serving up your beautiful Beetroot Cured Salmon! I love how versatile this dish can be. Whether you’re throwing a party or enjoying a quiet dinner, this salmon is sure to impress! Here are some of my favorite serving ideas:
Classic Pairings
- Horseradish Cream Sauce: There’s something about the zing of horseradish that perfectly complements the rich salmon. Mix sour cream with freshly grated horseradish for an extra kick!
- Toasted Bread: I prefer using dark rye bread. Slice it thin and toast it until it’s crispy. It’s amazing for topping with salmon!
Creative Garnishes
- Cucumber Ribbons: Use a vegetable peeler to create long, thin strips of cucumber. Toss them in a little vinegar and salt. They add a refreshing crunch that balances the salmon’s richness!
- Fresh Dill: Nothing says salmon like fresh dill! Scatter a few sprigs on top for that classic flavor!
- Lemon Wedges: A squeeze of fresh lemon right before serving brings everything together! It adds a zesty brightness that really elevates the dish!
Plating It Up
I like to arrange everything on a beautiful platter for a stunning presentation. Start with the salmon at the center, then artfully arrange the cucumber ribbons, crispy bread, and drizzle that horseradish sauce on the side. Your guests won’t believe how gorgeous it looks, and they’ll be clamoring to take a bite!
So, now you’re equipped with some fabulous serving ideas! It’s guaranteed to be a hit, and you’ll have everyone asking for the recipe!
Tips for Perfecting Your Cured Salmon Recipe
Want to take your Beetroot Cured Salmon to the next level? I’ve got some tips that will help you nail this recipe every single time! Let’s make sure you impress your friends and family!
Start with Fresh Ingredients
The key to great cured salmon is using very fresh fish. I always ask my fishmonger for sashimi-grade salmon. It should smell like the ocean—not fishy at all! Trust me, the better the salmon, the better the taste!
Adjust the Cure Time
The curing time can vary based on how you like your salmon. If you prefer a firmer texture, leave it in the fridge for the full 48 hours. For a softer bite, you can pull it out after 36 hours. Just remember to taste test!
Experiment with Flavors
Feel free to get creative with your spices and herbs! You can try adding ginger, fennel seeds, or even orange zest to the beetroot mixture. It’s your recipe, so let your taste buds lead the way!
Rest for the Best Flavor
After rinsing the salmon, if you have the time, let it rest for an additional 12 to 24 hours in the fridge. This helps the salt distribute evenly, making every bite absolutely delightful!
With these tips, you’ll be a pro at making cured salmon in no time! Enjoy the preparation, and remember to share the joy when you serve this fabulous dish!