Beet Cured Salmon

Name: Beet Cured Salmon
Ingredients: 2 tbsp fresh fennel leaves or dill, finely chopped; zest of ½ lime; 2 tbsp (30 g) white sugar; 2 tbsp (30 g) sea salt flakes; 1 raw beetroot, grated; 500 g piece salmon tail (a good piece with minimal bones), skin on; 1 tbsp vodka; 1 tsp vanilla extract

Preparation info

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Slice thinly and serve with anything your heart desires. Great as part of antipasto platters, with scrambled eggs, or as part of a salad with lots of fresh rocket and herbs.

Ingredients

500 g piece salmon tail (a good piece with minimal bones), skin on
1 raw beetroot, grated
2 tbsp

Starter
Pescatarian
Gluten-free

Method

Feel the salmon for bones with fingertips; if any are found remove with tweezers.

In a bowl mix together the grated beetroot with salt, sugar, lime zest, fennel or dill, vanilla and vodka.

Lie the salmon skin side down on a large piece of cling wrap and place in a container just slightly bigger than the salmon piece. A pretty snug fit is what you are after.

Press the cur