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Beetroot-cured salmon with pickled vegetables

Give curing a go at home with this beetroot-infused salmon dish
betroot-cured salmon

New to curing? Try this easy-to-follow beetroot-cured salmon recipe from Trewithen Restaurant

Serves    4

Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

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You will need

Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

Method

  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.
Churchill Recreate
South West 660
SW660
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Fresh salmon 300g, thinly sliced

For the cure

  • Cognac 50ml
  • Cooked beetroot 100g
  • Clementine 1, juiced and zested
  • Lime 1, juiced and zested
  • Salt 50g
  • Caster sugar 100g

For the pickled vegetables

  • White wine vinegar 50ml
  • Water 50ml
  • Caster sugar 10g
  • Leeks 50g, finely sliced
  • Cucumber 50g, sliced

For the mayonnaise

  • Quality mayonnaise 100g
  • Parsley a handful, chopped

To serve

  • Clementine segments

  1. For the cure: in a blender, blitz the cognac, beetroot, clementine, lime (juice only), salt and sugar to make a fine puree.
  2. Place the salmon in a deep container and completely cover with the cure. Refrigerate for 24 hours.
  3. For the pickled vegetables: combine the vinegar, water and sugar to make a pickling liquor, then add the leek and cucumber. Store in a container and leave in the fridge overnight.
  4. For the mayonnaise: mix the mayonnaise with the parsley and lime zest (reserved from the cure).
  5. To serve: remove the fish from the cure and gently wash off any excess. Finely slice the fish and plate with the pickled vegetables and clementine segments, and dot the plate with mayonnaise.

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