Beetroot Cured Salmon

Beetroot, Juniper & Dill Cured Salmon 
Serves 6-8 
(Note that this needs a minimum of 2 days to cure, so ensure you get ahead!)
  • 1 skin-on side of sustainably sourced salmon, roughly 1kg – pinboned & descaled 200g salt
  • 200g caster sugar
  • 4 tbsp juniper berries, bashed well in a pestle & mortar
  • 4 tbsp fresh dill, roughly torn (no need to remove stalks)
  • Zest of 3 lemons
  • 4 raw beetroot, coarsely grated OR 6 pre-cooked beetroot (easily found in the chilled veg aisle of the supermarket) – coarsely grated, ensuring you retain all of the juice
  • Combine the sugar, salt, beetroot, dill, lemon zest & juniper berries and set to one side.
  • Layer three large sheets of cling film on a tray and pat down a layer of your beetroot cure, and place the salmon, skin side down, on top. Pat the remaining cure onto the up-facing side, and wrap as tightly as you can. Place the wrapped salmon into a bag, squeeze out as much as you can and secure firmly. Note: the beetroot will release a lot of bright pink juice which has a tendency to get everywhere, so make sure you seal it as well as you can!
  • Place in the fridge, preferably underneath something relatively weighty and leave for up to 3 days.
  • When ready to use, open up the salmon package in a clean sink. Thoroughly rinse off the cure from the salmon and pat as dry as you can with kitchen towel.
  • Using a very sharp knife, slice lengthways as thinly as you can and serve on a rice cracker with a healthy spread of our Avocado Houmous!