Beetroot Cured Salmon

3:10 pm on 27 May 2011


  • 1 salmon fillet, skin on, about 600g
  • 2 medium beetroot, grated
  • 100g sea salt
  • 100g sugar
  • 1 Tbl peppercorns
  • 2 tbsp vodka
  • 2 Tbl coriander seeds
  • 1 tsp fennel seeds                              
  • small handful fresh dill


1. Pick out any small bones left in the salmon.

2. Crush the peppercorns, coriander seeds and fennel seeds in a mortar and pestle. Roughly chop the dill.

3. Combine the dill, grated beetroot, sea salt, sugar, ground spices and vodka in a bowl and mix thoroughly. Place a little of this, the curing mixture in a porcelain or glass baking dish, place the salmon skin-side down on top, and cover with the rest of the curing mixture.

4. Cover tightly with plastic wrap, weight down and refrigerate for 24 hours. Turn and refrigerate for a further 12 to 24 hours.

5. Remove the fish, rinse and pat dry. Slice finely and serve with sour cream sharpened with a little lemon and a pinch of chilli flake.

From Afternoons with Jesse Mulligan

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