A showstopper of a centrepiece for celebrations
December 21, 2023
Beetroot Cured Salmon Side
Rated 5.0 stars by 1 users
A vibrantly coloured side of salmon to wow your guests.
Organic salmon side
400g beetroot, grated
150g sea salt
200g caster sugar
15g fresh dill, chopped
2 garlic cloves
200ml creme fraiche
Mix all ingredients, except for the salmon side, together in a large bowl
Spoon a third of the beetroot mixture into the base of a dish large enough to fit the salmon
Lay the salmon side on top of the beetroot and cover with the remaining mixture
Cover tightly with clingfilm and refrigerate for 48 hours, turning the salmon every 12 hours ensuring it is fully covered by the beetroot mixture
The salmon is ready when it is firm to the touch
Before serving, discard the beetroot mixture and carefully wash any remaining beetroot from the salmon. Slice thinly.
Mix the chopped dill, crushed garlic, creme fraiche in a small bowl with the juice and zest of a lemon. Season to taste.