Cured Beetroot and Horseradish Salmon

Name: Cured Beetroot and Horseradish Salmon
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 125 g caster sugar; 125 g coarse rock salt; 4 tbsp. peeled and finely grated fresh horseradish, see GH Tip; Large handful dill, finely chopped; 250 g raw beetroot, unpeeled and coarsely grated; Finely grated zest 1 orange; 750 g whole skin-on fresh salmon fillet, any fine pin bones removed

So easy to prepare and impressive to serve. Make sure your salmon is as fresh as you can get it before curing.

By The Good Housekeeping Cookery TeamPublished: 05 February 2025

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Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

125 g
caster sugar
125 g
coarse rock salt
4 Tbsp.
peeled and finely grated fresh horseradish, see GH Tip
Large handful dill, finely chopped
250 g
raw beetroot, unpeeled and coarsely grated
Finely grated zest 1 orange
750 g
whole skin-on fresh salmon fillet, any fine pin bones removed

Directions

1. Step 1In a bowl mix sugar, salt, horseradish, dill, beetroot and orange zest. Set aside.
2. Step 2Lay a large double layer of clingfilm on a work surface. Spoon over 1/3 of the cure (just larger than salmon). Lay on salmon, skin down. Pack on remaining cure. Wrap salmon tightly in the clingfilm (using more if needed). Place in a large roasting tin, lay a tray on top of the salmon and weigh it down with a couple of food tins. Leave to cure in fridge for 2-3 days, pouring out any leaked-out liquid a couple of times a day (there will be a lot), turning the salmon parcel and reweighing before chilling again.
3. Step 3To serve, unwrap salmon and brush off the cure. Rinse briefly under cold water and pat dry with kitchen paper. Place skin down on a board and use a thin sharp knife to slice thinly on a slant.

To store:

Once cured and rinsed, keep salmon covered in fridge for up to 2 days.

GH Tip:

If you can’t find raw horseradish, use creamed horseradish instead.