Beetroot-horseradish cured salmon

Beetroot-horseradish cured salmon

By
From
Scandinavian Christmas
Serves
16-20
Photographer
Lars Ranek

Cured salmon is a big part of Scandinavian food culture and very easy to do. ­The beetroot gives a beautiful colour and a sweet, earthy taste. It’s lovely for brunch, and goes well with the salad below. You can freeze any leftovers… not that they’re likely!

Ingredients

Quantity Ingredient
200g peeled, grated beetroot
200g peeled, grated fresh horseradish
200g coarse salt
300g caster sugar
2 tablespoons black peppercorns, crushed
2 tablespoons fennel seeds
2kg side of salmon, with skin

Method

  1. In a bowl, mix together the beetroot, horseradish, salt, sugar, peppercorns and fennel seeds. Place the salmon, skin side down, in a non-reactive dish, pour the beetroot cure over and cover with cling film. Put the dish in the fridge for three days.
  2. Rinse off the beetroot mixture and wipe the fish clean. To serve, slice as you would a side of smoked salmon, leaving the skin behind.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again