Beetroot Cured Salmon

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Close-up of a plate with thinly sliced smoked salmon, delicately pink and slightly curled. A fork is partially inserted into the luscious beetroot cured salmon. A sprig of rosemary graces the edge of the plate, adding an aromatic touch.

Bold in color and flavor, this beetroot cured salmon is an easy, elegant way to elevate any meal.

Course Appetizer, Main, Side Dish

Cuisine Jewish, Jewish cuisine, Scandinavian

Keyword appetizer, beetroot, beets, cured, horseradish, passover, salmon

Prep Time 15

Cure Time 2

Total Time 2 15

Servings servings

Calories 82kcal

Author Ksenia Prints

Equipment

Ingredients

1 lb salmon fillet skinless, boneless
1 cup grated beets
3 tablespoon rock salt
3 tablespoon powdered sugar
2 teaspoon horseradish freshly grated or jarred
1 teaspoon coriander
⅓ teaspoon white pepper
½ teaspoon dried herbs such as dill or thyme

Instructions

In a blender or food processor, combine the grated beets, rock salt, powdered sugar, horseradish, coriander, white pepper, and dried herbs. Process for 30–60 seconds until the mixture forms a thick, spreadable paste.
Line a shallow dish or container with plastic wrap, making sure there’s plenty of overhang. Spread half of the beet mixture evenly on the bottom.
Rinse the salmon fillet under cold water and pat completely dry with paper towels. Place the salmon, skin-side up, on the beet mixture, pressing it down gently for even coverage.
Spread the remaining beet mixture over the top of the salmon. Wrap the plastic wrap tightly around the fish, sealing it completely.
Place in the refrigerator and weigh it down with a small plate or can to help the cure penetrate evenly.
Let the salmon cure for 48 hours, flipping it over once at the 24-hour mark.
After 48 hours, remove the salmon from the wrap and scrape off as much of the beet mixture as possible.
Rinse the fillet thoroughly under cold water and pat dry with paper towels.
Using a sharp knife, thinly slice the salmon at an angle. Serve with matzo, crackers, fresh herbs, or a touch of horseradish.

Nutrition