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