Beetroot Cured Salmon
• 250g (9oz) grated beetroot
• 85g (3oz) sea salt
• 85g (3oz) caster sugar
• black pepper
• 50ml (11/2 fl oz) vodka
• 1 handful of fresh dill, including stalks, finely chopped
• juice of 2 oranges
• zest of 1 orange
• 1 skinless and boneless side of salmon
• fresh lemon
• Greek yoghurt
• extra virgin olive oil
• black pepper
PREP TIME: 15 minutes
COOKING TIME: Cure for 24–48 hours
1. On a plate that’s big enough to fit the fish (or you can use a large plastic box), lay several sheets of cling film.
2. In a bowl, combine the beetroot, salt, sugar, pepper, vodka, dill, orange and zest and mix thoroughly. Place half of it on the cling film and then lay the fish over the top, pressing it down. Top the fish with the remaining mixture, so the fish is totally surrounded. Wrap tightly in the cling film and press together so the salmon is tight inside and completely encased. Place in the fridge for between 24 and 48 hours.
3. When you’re ready to serve the dish, remove from the fridge and brush off the cure. Pat the salmon down with some kitchen paper, then slice very finely using a really sharp knife, and serve with fresh lemon, watercress, Greek yoghurt, a drizzle of olive oil and black pepper.
PER SERVING (RECIPE ASSUMES ONE 10TH OF CURE IS CONSUMED PER PORTION) 272kcals, 35g protein, 7g fat, (1g saturates), 4g carbs, 4g fibre, 12g sugar, 3.4g sodium
As refined as this cured salmon can be, if you serve it with some wholemeal bread and a little butter, you’ll be in a very relaxed and happy place.
The Kitchen Alchemist is Hannah Pemberton, a Midlands-born recipe developer, food stylist and photographer who now lives in London with her husband, cats and rapidly growing bump. Visit her website and you’ll find recipes from all over the world; she likes to pack a punch with flavours. Hannah believes food is best when it brings people together.
, 14 March 2017