The beetroot gives the outer flesh of the salmon a beautiful magenta hue. It looks stunning served as an alternative to the slimy shop bought salmon you can buy in supermarkets and is ridiculously easy to prepare.
- 500g salmon fillet, skin on (one piece)
- 75g coarse sea salt
- 75g light muscovado sugar
- Zest from 1 small orange
- 2 tsp fennel seeds
- 225g (roughly 2 medium sized) raw beetroot, washed and grated (no need to peel)
- 3 tbsp sambuca or pernod
- Lay the salmon fillet on a board and run your fingers over the flesh to establish whether there are any bones present. If you come across any bones remove them with a pair of tweezers.
- For the cure mix the salt, sugar, zest and seeds in a bowl.
- Lay a large piece of cling film on your work surface and spoon about a third of the cure onto the film covering a space roughly the same size as the salmon fillet.
- Place the salmon on top of the cure skin side down. Spread the rest of the cure over the salmon then cover the whole thing with the grated beetroot.
- Sprinkle the beetroot covered salmon with the sambuca or pernod. Cover with more cling film and wrap as tightly as possible to avoid the cure escaping but keeping the fillet flat. As the curing process takes place the salmon and beetroot will exude plenty of liquid.
- Place the package on a tray in a sealed zip lock bag. Place another tray on top of the package and weigh it down with a couple of cans (tomatoes, beer – you choose!).
- Refrigerate for 2 – 3 days turning every 24 hours. When the curing process has finished, drain the liquid and discard the beetroot. Rinse the salmon under cold water to ensure there is no residue of the cure. The salmon should keep for 4 – 5 days in the fridge but can also be frozen.