Beet Cured Salmon with Dill, Tarragon & Fresh Horseradish
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Prep Time: 10
Cook Time: 2880
Total: 2890
Servings: 12
Author : FinnFinn <img src='https://www.gravatar.com/avatar.php?gravatar_id=c68d7a449e43bb3be1bcddc223f3fb89&size=40' height='64' width='64' alt=sian.lambert@btinternet.com' />Sian Lambert says <img src='https://www.gravatar.com/avatar.php?gravatar_id=eade4ca73276d17ce7636b04dd10defb&size=40' height='64' width='64' alt=wendyzzzz@hotmail.com' />Wendy Z. says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=adc0aa5bb890c3da101fbaecf90ac833&size=40' height='64' width='64' alt=adambroder@gmail.com' />Adam says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=c87dbb43180d6282d3198bbf2bf9d9d5&size=40' height='64' width='64' alt=alchemysjc@gmail.com' />Kelly says <img src='https://www.gravatar.com/avatar.php?gravatar_id=c87dbb43180d6282d3198bbf2bf9d9d5&size=40' height='64' width='64' alt=alchemysjc@gmail.com' />Kelly says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=f71920fd038da3006ce6e203ba14f396&size=40' height='64' width='64' alt=nankerrock@sbcglobal.net' />Nancy says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=c27fe6a03ba6574be98590abe3885e28&size=40' height='64' width='64' alt=mcb0922@aim.com' />Matt says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=07a5d72c78449e57054e4fd4fb1f04e7&size=40' height='64' width='64' alt=andrewghopkins@hotmail.com' />Andrew says <img class="avatar avatar-48 photo" width="64" height="64" src="http://portandfin.com/wp-content/uploads/2014/04/profile21.jpg"/>Finn says <img src='https://www.gravatar.com/avatar.php?gravatar_id=a638c7601d22529b7e46371bd33845ca&size=40' height='64' width='64' alt=Middlebrooks.charles@gmail.com' />Charles says <img src='https://www.gravatar.com/avatar.php?gravatar_id=41ae8416f4ac7f60bc232c16cfe55e75&size=40' height='64' width='64' alt=capthobbes@gmail.com' />Hobbes Buchanan says <img src='https://www.gravatar.com/avatar.php?gravatar_id=c009bd6b81a0608233d8f6446acf22cd&size=40' height='64' width='64' alt=cactus_flower_az@yahoo.com' />Kelly says
Ingredients
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Instructions
Step 1
In a food processor, whiz together the beets and lemon zest until they become a smooth paste. Transfer the beet mixture to a small bowl and mix in the rock salt, sugar and gin.
Step 2
Lay the salmon, skin side down, in a large marinating dish or baking tray. Using a spatula, evenly cover the salmon with the beet mixture. Wrap the salmon in two layers of wax paper and then cover the tray with a tight layer or two of saran wrap- the trick is to give the curing salmon as little air exposure as possible. Place in the fridge for 24 hours.
Step 3
After 24 hours, gently unwrap the salmon and use a spoon to slough off the beet mixture. Gently splash the salmon with a bit of water to rinse off any remaining cure and rinse off the marinating tray.
Step 4
Mix together the herb cure ingredients in a small bowl, place the salmon (skin side down) back in the marinating tray, and press the herb cure on to the fish. Try and make sure all of the fish is covered with the herb cure- once again, trying to reduce the amount of air getting to the flesh of the salmon. Wrap again in two layers of wax paper, and seal the tray with some saran wrap. Refrigerate for another 24 hours.
Step 5
The next day, your cured salmon will be ready to enjoy. The herb mixture does not need to be rinsed off- just thinly slice the salmon and serve it atop some brown bread (or just eat it on it's own, like I do :). Possible sides or condiments include: lemon wedges, fresh dill, crème fraîche, cream cheese, thinly sliced radish, thinly sliced onion, capers... have fun and get creative!
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