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.

Beetroot Cured Salmon with pickled radish

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

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