Cured salmon with beetroot dressing and horseradish cream

Cured salmon with beetroot dressing and horseradish cream

British Seafood
David Loftus

This has been on my Seafood and Grill menu since day one, thanks to the wizardry of head chef Pete Biggs. Horseradish, beetroot and salmon work so well together. You’ll need to start well ahead as the salmon needs to be cured for around 30 hours. Slice your salmon a little thicker than the usual smoked salmon to get the full flavour and lovely texture.


Quantity Ingredient
1 side organic farmed or wild salmon
cornish sea salt
freshly ground black pepper


Quantity Ingredient
1kg beetroot, peeled and cut into 3 cm cubes
1 teaspoon fennel seeds
small bunch tarragon, leaves only
1kg caster sugar
500g sea salt

Beetroot dressing

Quantity Ingredient
1kg raw beetroot, washed
50ml white wine vinegar
2 banana shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
200ml olive oil
2 teaspoons chives, chopped

Horseradish cream

Quantity Ingredient
500ml double cream
3 tablespoons good-quality creamed horseradish, or to taste

To serve

Quantity Ingredient
500g watercress, trimmed and washed
1/2 quantity Treacle bread


  1. Check the salmon for any pin bones and trim as necessary. For the cure, put the beetroot, fennel seeds, tarragon, sugar and sea salt in a food processor and blitz until smooth. Lay the salmon on a tray (that will hold the salmon and cure) and spoon the cure over the salmon. Cover with cling film and leave to cure in the fridge for 10 hours.
  2. Turn the side of salmon over and spoon over the cure. Re-cover and return to the fridge for another 10 hours.
  3. Wash off the cure and pat the salmon dry. At this stage your cured salmon is ready to eat.
  4. For the beetroot dressing, place the unpeeled beetroot in a saucepan, cover with water and add a pinch of salt and a dash of the wine vinegar. Bring to a simmer and cook for about 20 minutes until the beetroot is tender, but not soft. Leave to cool in the water and then drain and peel. Cut the beetroot into 5 mm dice and place in a bowl with the shallots, garlic, some salt and pepper, and the rest of the wine vinegar. Cover with the olive oil and set aside. When ready to serve, stir in the chives.
  5. For the horseradish cream, whisk the cream until softly peaking, then fold in the horseradish. Taste and add a little seasoning, or a little more horseradish if you like. Spoon into a small serving dish.
  6. To serve, slice the salmon across the grain and lay the slices overlapping on individual plates. Put a dollop of horseradish cream next to the fish. Scatter over the diced beetroot and add a spoonful of the dressing that has formed in the dish. Finish with watercress leaves and serve with slices of treacle bread.
British Seafood
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