It has been nearly ten years now, but I have a great food memory of eating beetroot cured salmon in a pub in St Albans, England. It was delicious and always thought it to be complicated. Here is a step by step guide to preparing cured salmon and you realise it is so easy. You have to plan in advance as it takes 2 days to cure – you can serve it as a cold main on a hot summer’s day or as an appetizer on rye bread with some pickles. I serve it with radish pickles and potato chokta.
1kg boneless salmon fillet preferably the loin part
150g sea salt
½ cup sugar
½ cup brown sugar
2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons juniper berries
2 teaspoons fennel seeds