Beetroot-Cured Salmon

Name: Beetroot-Cured Salmon
Cuisine: British
Ingredients: 5 sprigs fresh thyme; half side of salmon, skin on; 300 g raw beetroot, coarsely grated; 200 g table salt; 25 ml gin; 1 tsp sumac; 2 star anise; 200 g sugar

Preparation info

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

This is an easy recipe with show-stopping results as the beetroot stains the salmon a striking purple colour while the cure preserves the delicate texture and flavour of the fish. Use to garnish your canapés, top your scrambled eggs or just eat it on its own like sashimi. Seek out the freshest, best quality salmon you can find for this.

Ingredients

300 g raw beetroot, coarsely grated
200 g sugar
200 g</

Europe
United Kingdom
Fish course
Garnish
Pescatarian
London
Gluten-free

Method

Put your grated beetroot into a food processor with the sugar, salt, thyme, sumac, star anise and gin and pulse until you have a smooth paste.

Pour a little of the beetroot cure into a dish slightly larger than the piece of salmon, then lay the fish on top. Pour over the remaining cure mixture, then cover the dish tightly with clingfilm, making sure it’s airtight.

Put the salmon