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Beetroot cured salmon

By December 09, 2015 , ,

With this dish I wanted to make a gravadlax but was looking for something a little different, but seasonal. Despite what people think, gravadlax is very easy to make, it just requires thinking about a couple of days before you actually need it. 


Another thing I like about this recipe is that it’s very seasonal and looks impressive, especially if you are making it for a party. It is something that will impress your guests as the beetroot that is used to cure the salmon not only gives it a great colour but imparts a lovely earthy flavour.


500g - 750g salmon fillet preferably with skin on

For the cure
2 medium sized beetroot topped, tailed and peeled
75g salt
90g sugar
30ml vodka
20g dill

Whizz all ingredients together in a food processor till pureed
Pour a little of the cure into a flat dish and place the salmon skin side down on top and pour the rest of the cure over the salmon
Cover the dish with cling film and place in the fridge for 48 hours

If you so wish this can also be hot smoked after curing
Set your BBQ up for indirect cooking at 100c
I like to use applewood chips for this but cherrywood also works well too
Allow some of the initial smoke to die down before placing the salmon in the BBQ
Cook the salmon until it reaches 68c core temp this may take about 30 - 45 minutes but use the core temperature as a guide to when it is ready

Sauce
10g freshly grated horseradish (or more if you like)
125ml creme fraiche
1 dessertspoon mustard
Half teaspoon sugar
Pinch salt and pepper
Teaspoon lemon juice

Mix together all the ingredients

To serve thinly slice the salmon and serve with either rye or soda bread and some of the sauce.

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