Beet Cured Salmon

Preparation info
    • Difficulty


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.


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


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