Beetroot Cured Salmon with a Radish and Red Onion Pickle

Words: Tina Bester

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Beetroot Cured Salmon, Radish and Red Onion Pickle with a Beetroot and Horseradish Cream

Beetroot and salmon are a classic pairing, there’s something about the way the beetroot adds a sweet earthiness to the fish that is complementary and delicious. This dish highlights how well these two ingredients work together, as well as just how easy it is cure fish. Don’t be afraid of the horseradish, it adds a wonderful spiciness to everything.

Serves: 4
Difficulty: easy
Preparation time: 
10 minutes
Curing time: 48 hours

Beetroot Cured Salmon
1 kg salmon fillet with skin on, rinsed and patted dry
3 medium beetroots, finely grated
240 g course salt
110 g light brown sugar
½ Tbsp (7.5 ml) freshly ground fennel seeds
½ Tbsp (7.5 ml) freshly ground whole black peppercorns
zest of 1 lemon and 1 orange
10 g fresh dill, coarsely chopped

Radish and Red Onion Pickle
8 radishes, thinly sliced
1 red onion, thinly sliced
½ C (125 ml) white vinegar
2 C (500 ml) water
1 Tbs (15 ml) salt
¼ tsp (1.25 ml) pepper
55 g castor sugar

Beetroot and Horseradish Cream
½ beetroot, peeled and finely grated
¼ C (60 ml) Horseradish sauce (store-bought)

Beetroot Cured Salmon
Start with the salmon two days prior to serving. Place the salmon skin side up and lightly score the skin evenly to reveal the flesh below. Turn the fish over onto a plastic wrap-lined baking sheet large enough to lay the salmon skin side down.

In a medium-sized mixing bowl, combine the grated beetroot, salt, brown sugar, spices, citrus zest, and dill. Spread the mixture over the salmon and firmly pack it onto the fish. Wrap the entire baking sheet in plastic wrap ensuring that the fillet is covered tightly. Place another baking tray on top of the salmon and weight the tray down evenly with a few tin cans. Leave to cure in the fridge for 48 hours. Once cured, unwrap the fish and gently scrape off the beet mixture. Rinse the salmon under cold water and pat dry.

Radish and Red Onion Pickle
Thinly slice the radishes and onion using a mandolin or a sharp knife. In a jar, combine the rest of the ingredients for the brine and shake to mix. Add the radishes and onion and shake to coat and submerge everything evenly. Place the jar in the refrigerator for at least 4 hours before serving.

Beetroot and Horseradish Cream
Add the the finely grated beetroot to the horseradish sauce and mix well to combine.

To serve
Serve the cured salmon with the pickle and beetroot and horseradish cream, fresh radishes, thinly sliced fresh beetroot and spring onions.

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