Beetroot Cured Salmon
I ate something like this at an extravagant breakfast buffet in Singapore and was immediately intrigued by the brilliant colour of the salmon. I had to give it a go and I am pretty pleased with the results. It is very special. To be honest, this began its life in the brunch chapter of The Weekend Table, then was moved to the Amazing Grazing chapter, because, well, it is amazing. Then after being photographed for a book that was bursting at the seams, it was relegated to extra content! But of course, you can still love it in there, or on here. Lucky Insiders! Your guests will not be disappointed whatever the occasion. Go ahead, serve it for brunch. There is nothing more elegant. Where's the champagne?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams whole fresh beetroot
- 150 Grams pink salt flakes (this is not a typo) BUY
- 100 Grams caster sugar
- 2 Teaspoons fennel seeds
- 2 Teaspoons peppercorns
- 1 Kilo fresh salmon, fillet, pin boned, skin on
- 1 continental cucumber, shaved into thin slices
- 1 green apple, shaved
- 1/2 red onion shaved
- 1/2 large fennel bulb, shaved (keep fronds)
- 3 Teaspoons Apple Cider Vinegar
- a few fresh dill sprigs
Peel and chop beetroot into chunks. Place into Thermomix bowl with 200g water or to just cover the beetroot. Cook 20 min/100°C/speed 1. Cool completely.
Return to the Thermomix bowl with salt, sugar, fennel and peppercorns and blitz 30 sec/speed 10.
Spread half the curing mixture into a glass or ceramic dish that the salmon will fit into easily.
Lay the salmon on top, skin side down. Cover with remaining curing mixture.
Cover with plastic wrap and then weight it down with a chopping board on which you put a few tins of food. Refrigerate for up to a week but not less than 48 hours.
When ready to serve, remove the salmon from the cure and rinse under the tap. Pat dry with a paper towel. Slice the salmon off the skin on an angle into thin slices and place on a platter with the salad, bagels and cream cheese. Garnish with a few fennel fronds or fresh dill or both.
To make the salad, toss all ingredients in a bowl and allow to marinate for a few minutes. There is no need for salt as the salmon has plenty. Also this will be a refreshing acidity hit for the creaminess of the salmon, so no need for the EVOO unless you really want it!
This is just one of our Insider recipes. Join us today and start cooking!
That's all the recipes!
No more recipes to load