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  • Chef James Oakley

Beetroot cured salmon recipe



200g sugar

100g salt

250g salmon fillet (skin and blood line removed)

250g organic beetroot


Method:

Wash and coarsely grate beetroot (using regular cheese grater)

Mix together sugar, salt, grated beetroot

Pack mixture around the salmon ensuring the salmon is completly covered

Cover and leave in the fridge to cure for 7 hours

wash salmon and pat dry with a towel

slice to serve


Tip:

This is a sweet cure I would therefore recommend it served with some sour notes, in the restaurant we serve with Yuzu, you could substitute Yuzu for lemon or even grapefruit.


Please follow the link for the video tutorial for this recipe:

https://www.youtube.com/watch?v=vGaWDd3MZic


Please follow this link for serving suggestion:

https://www.youtube.com/watch?v=aduXxjXS_i4


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