Beetroot Cured Salmon
Beetroot gives cured salmon a beautiful color, mild earthy flavor and extra festive character. This recipe for beetroot cured salmon lets the salmon loin sit wi…
Ingredienser
Instructions
Mix sugar, salt and grated beetroot in a bowl.
Sprinkle one third of the mixture into a dish.
Brush the salmon with aquavit.
Place the salmon in the dish.
Spread the rest of the beetroot mixture over the salmon.
Top with freshly ground pepper and dill.
Cover the dish with plastic wrap.
Place a light weight on top, such as a small ovenproof dish.
Refrigerate the fish for 2 to 3 days.
Pour off the brine when the curing time is over.
Carefully pat the fish dry with paper towels.
Slice the salmon thinly at an angle.
Serve with flatbread, mustard sauce or other desired sides.
Nutrition per serving
Energi ca. 346 kcal
Protein 30.1 g
Fett 19.5 g
Karbohydrater 8.3 g
Fiber 0.3 g
Sukker 7.5 g
Salt 0.4 g
Tips & tricks
Slice the salmon thinly with a sharp knife. This gives a neater serving and a more delicate mouthfeel.
Did you know?
Beetroot gives cured salmon both color and mild earthy flavor, while salt and sugar make the fish firmer and more concentrated. Aquavit and dill give a clear Nordic character, and long curing time makes the flavor more even through the whole loin.
