Beetroot Cured Salmon

Beetroot Cured Salmon

This dish has become a staple in my household. Everytime a side of salmon is on offer at the supermarket, it will be waltzed home and cured over the next 24-48 hours. It is so simple to make, with a few variations to tailor to your liking. Blinis are the traditional accompaniment. I find them a bit time consuming to make and the ones in the shops are too small so I rustled up some potato cakes. The only other thing to note is the addition of the sour cream and fish roe. If you can afford Caviar  you probably won’t be wasting your time making cured salmon either. For the masses that can’t, I have just used the little pot of fish roe you get in the shops. Although the salmon is  salted and delectable on its own, the balance of the alkaline cream with intense fishy saltiness really is a match made in heaven. If you are lucky enough to be hosting a proper brunch or having this as a special occasion you will be wanting to add some wine to the occasion. Check out this article fromFiona Beckett on matching smoked salmon or if you want to delve any further look through this comprehensive list of the top wine people on-line today.[purerecipe]


  • 1 Side, about 1Kg Salmon
  • 125g Salt
  • 125g Sugar
  • 250g Cooked Beetroot
  • 1 Tbsp Fennel Seeds
  • 350g Cooked Potato
  • 50g Butter
  • 70g Flour
  • 1/2 Tsp Baking Powder
  • Sour Cream
  • Fish Roe.


  1. Combine the beetroot, salt and sugar in a processor. Pour over the salmon and add the seeds. You could also add coriander seed, dill, anything so that it adds another subtle dimension to the curing. Put in a container in the fridge, leave for 24 hours. Turn over leave for another 24 hours. You can eat it after 24 hours, the flavours will be there. I have found though by leaving it another 12-24 hours softens the salmon remarkably.
  2. For the potato cakes, mash potatoes and butter together. Add flour, baking soda and seasonsing. Roll out to 5mm thickness. Either cut into squares or use a round cutter. Heat a pan with a touch of oil, and cook either side for a couple of minutes. It will create a very thin crust on the cake and leave the inside like mashed potato but airy due to the baking soda.
  3. Once the salmon is ready, wash well in cold running water. Slice off the end bits to try, if you think its too salty, wash again under cold water. To slice the salmon, get as long and sharp a knife as you can. A carving knife is ideal. Slice the side at angle so that you create more surface area per slice. About 3mm thick is what you are looking for. Or just do the best you can.
  4. Serve with the cakes and sour cream.


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  3. This looks perfect for our neighbourly lunch this weekend … you don’t say how many it serves and I need a started for 8 – do you think these quantities will do?

    • Dave Crichton

      Hi Annie, apologies for delay in getting back to you. One side of salmon will serve 8 easily. Just make sure you use a sharp knife to cut the slices. Otherwise you end up with quite thick chewy pieces. Plus it would probably only serve six then.



      • Thanks so much Dave! All in good time for Sunday (shopping tomorrow – Friday – then marinating Saturday).

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