Beetroot-Cured Salmon

Ingredients

• Centre-Cut Salmon Fillet, skin on700g (~1.5 lbs)
• Coarse Sea Salt or Kosher Salt1 cup
• Granulated Sugar½ cup
• Fresh Beetroot, peeled and finely grated1 large
• Fresh Dill, roughly chopped1 large bunch
• Vodka or Gin (optional)2 tbsp
• Black Pepper, freshly ground1 tbsp

Method

1. Prep the salmon. Pat the fillet completely dry with paper towels. Run your fingers along the flesh to find any pin bones and remove them with tweezers.
2. Make the cure. In a bowl, combine the salt, sugar, grated beetroot, chopped dill, black pepper, and vodka or gin if using. Mix thoroughly until evenly combined — it will look like a vivid magenta paste.
3. Pack and wrap. Lay a large sheet of plastic wrap on the counter. Spread half the cure down the centre. Place the salmon flesh-side down on top. Pack the remaining cure over the top and sides. Wrap tightly in the plastic wrap.
4. Cure with weight. Place the wrapped salmon in a snug dish or tray. Set a weight on top — a cast-iron skillet, heavy cans, or a cutting board with something heavy on it. Refrigerate for 48–72 hours.
5. Flip every 12 hours. Turn the fish over every 12 hours. Liquid will collect in the tray — drain it away each time.
6. Rinse thoroughly. Unwrap the salmon and scrape off all the curing mixture. Rinse under cold running water until completely clean. Pat dry with paper towels. For easier slicing, place in the freezer for 20 minutes to firm up the flesh.
7. Slice and serve. Using a long, sharp knife, slice thinly at a steep angle starting from the tail end. Serve with crème fraîche, capers, blini, or thinly sliced rye bread.