Wednesday, Aug 16th 2017

700g whole piece of wild salmon skin on

  • 80g table salt
  • 80g caster sugar
  • Zest of one orange
  • 2tbs chopped fresh dill
  • 200g fresh beetroot peeled

Remove the scales and pin bones from the salmon, remember that the fish should be super fresh. Pat the salmon dry with kitchen paper.

Mix the salt, sugar, chopped dill and orange zest and spread half of this mixture in the bottom of a deep tray or dish for the salmon to cure in. Make sure the length of the fish fits in  the dish as it should remain flat at all times.

Place the salmon skin side down onto the salt sugar mixture, spread the rest of the mix over the salmon.

Peel the beetroot and grate the beetroot using a course grater, spread the grated beetroot over the salmon, pasting it on nice and thick, cover the salmon directly with cling film and place something heavy directly onto the salmon to weigh it down.

Place the salmon in the fridge and leave to cure for 2/ 3 days, turn it each day that you leave it to cure. I cured my salmon for 2 days as the fish was fairly thin but if you have a thick piece of salmon I suggest the full 3 days curing time.

After your fish is cured remove it from the dish and rinse the salmon under cold running water, pat the salmon dry with kitchen paper and place the salmon on a clean tray, cover with food wrap and refrigerate until needed.

The salmon will last for up to 5 days in the fridge once cured.

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