Ingredients
- —400 g salmon fillet
- —200 g raw red beetroot
- —60 g coarse sea salt
- —1 tsp black peppercorns
- —1 tbsp fresh dill
- —1 tsp lemon juice
Instructions
Grate the beetroot coarsely and mix with coarse sea salt, black pepper, and chopped dill.
Place the salmon fillet skin-side down in a dish and spread the beet mixture completely over the fish.
Cover with foil, place a small weight on top, and let the salmon marinate in the refrigerator for about 24 hours.
Remove the salmon from the marinade, rinse briefly under cold water, and pat dry with paper towels.
Slice the salmon thinly and serve with extra dill and a few drops of lemon juice.
An elegant preparation where salmon slowly cures in a fragrant mix of beetroot, salt, and herbs. The result is a beautifully colored fish with a tender texture and a fresh, herby flavor.
Serving Tip
Serve the salmon thinly sliced to highlight its tender texture and fresh herbs.
Storage Tip
Store the cured salmon, well-covered, in the refrigerator for up to 2 days.