Introduction
Indulging in a beautifully cured salmon recipe is a culinary delight that showcases vibrant flavors and textures. This dish features a harmonious blend of fresh ingredients, including beetroot, dill, horseradish, and cucumbers, that elevate the richness of the salmon. Crafted through a careful curing process, this recipe not only highlights the delicacy of fish but also incorporates a refreshing condiment that delights the palate. Perfect for any occasion, this elegant dish is sure to impress your guests.
Detailed Ingredients with measures
200g raw beetroot
100g rock salt
50g demerara sugar
50ml vodka
1 big bunch of fresh dill (60g)
2 lemons
50g fresh or jarred grated horseradish
1 x 1kg side of salmon, skin on, scaled, pin-boned
2 large cucumbers
Red wine vinegar
½ a fresh red chili
4 tablespoons Greek yogurt
Extra virgin olive oil
Prep Time
Preparation for this dish takes approximately 40 minutes, allowing ample time for the ingredients to be expertly combined and prepared for the curing process.
Cook Time, Total Time, Yield
The curing time for the salmon is 36 hours, and it can be kept in the fridge for up to 2 weeks. This recipe yields enough delicious cured salmon for several servings, making it an ideal choice for gatherings or special celebrations.
Detailed Directions and Instructions
Prepare the Beetroot Mixture
Peel and trim the raw beetroot. Place them in a food processor along with the rock salt, demerara sugar, vodka, and a few sprigs of fresh dill.
Add Zest and Horseradish
Finely grate the zest of one lemon into the mixture. If using fresh horseradish, finely grate it as well, then add it to the processor. Blitz the ingredients until they are well combined.
Prepare the Salmon for Curing
Rub a small amount of the beetroot mixture onto the skin of the salmon. Place the salmon on a large tray, skin-side down, and evenly pat the remaining mixture all over the flesh to ensure it is completely covered.
Cure the Salmon
Cover the tray tightly with aluminum foil. Place a weight on top to ensure an even press, then refrigerate the salmon for 36 hours to cure. If the salmon is particularly thick, consider extending the curing time up to 48 hours.
Remove the Curing Mixture
After curing, carefully unwrap the salmon. While holding the fillet in place, pour off the juices and meticulously rub away the salty mixture (wearing gloves is advisable to avoid a mess).
Final Preparation of the Salmon
Pat the fillet dry using kitchen paper. Finely chop most of the remaining dill and sprinkle it over the flesh of the salmon. Tightly wrap the salmon in aluminum foil once more and return it to the fridge. The salmon can be kept for up to two weeks.
Prepare the Cucumber Salad
On the day of serving, use a fork to scratch grooves along the surface of the cucumbers. Finely slice the cucumbers at an angle and place them in a bowl with a pinch of sea salt and two tablespoons of red wine vinegar. Deseed and finely slice the fresh red chili, then add it to the bowl along with roughly chopped dill. Toss the ingredients together.
Make the Dill Yoghurt
In a small bowl, add the Greek yogurt and finely chop the remaining dill fronds, incorporating them into the yogurt. Finely grate the zest of half a lemon into the mixture, squeeze in its juice, and drizzle in one tablespoon of extra virgin olive oil. Stir until well combined.
Serve the Salmon
When ready to serve, slice the cured salmon thinly at an angle using a long, sharp knife. As the knife touches the skin, kink the slices off to lift them away. Arrange the salmon slices on a serving board or platter. Serve with dollops of dill yogurt, cucumber pickles, and lemon wedges for squeezing over the salmon.
Notes
Storage of Cured Salmon
The cured salmon will remain good in the fridge for up to two weeks when properly wrapped.
Cucumber Preparation Tip
Scratching the cucumbers with a fork helps to create grooves, making them visually appealing and enhancing their texture.
Chili Usage
Adjust the amount of chili used based on your heat preference; it can be omitted entirely if a milder flavor is desired.
Cook techniques
Using a Food Processor
Combine ingredients efficiently by using a food processor to chop and mix. This method is great for integrating flavors smoothly.
Curing Salmon
Curing is a technique that infuses flavors into fish by covering it with a mixture of salt and sugar, allowing it to draw moisture out and preserve.
Preparing Cucumbers
To enhance texture and allow for better absorption of flavors, scratch the surface of cucumbers with a fork before slicing them at an angle.
Making Dill Yoghurt
Blend fresh herbs and citrus into yogurt to create a creamy and flavorful sauce. This adds freshness and a tangy element to your dish.
Slicing Salmon
Use a long, sharp knife to slice the cured salmon thinly at an angle. This technique helps achieve even slices and makes serving easier.
FAQ
How long should I cure the salmon?
Cure the salmon for at least 36 hours, but it can be extended to 48 hours for thicker fillets.
Can I substitute vodka?
Yes, if you prefer not to use alcohol, you can substitute vodka with apple juice or omit it altogether.
What should I do with leftover horseradish?
Leftover horseradish can be stored in the refrigerator, sealed tightly, and used as a condiment for other dishes.
How do I store the cured salmon?
Wrap the cured salmon tightly in tin foil and store it in the fridge, where it will keep for up to 2 weeks.
Can I use dried dill instead of fresh?
While fresh dill is recommended for better flavor, dried dill can be used in a pinch; however, use less as it is more concentrated.
Conclusion
The cured salmon dish showcases a delightful balance of flavors, combining the earthiness of beetroot with the warmth of dill and the zest of lemon. The richness of the salmon is perfectly complemented by the refreshing cucumber pickle and the creamy dill yoghurt, creating a sophisticated yet approachable meal ideal for any occasion. This recipe not only emphasizes the natural beauty of the ingredients but also celebrates the art of curing fish at home.
More recipes suggestions and combination
Beetroot and Horseradish Salad
Combine roasted beetroot slices with freshly grated horseradish, a drizzle of olive oil, and a sprinkle of dill for a light and refreshing salad.
Dill and Cucumber Sandwiches
Spread Greek yoghurt mixed with dill on slices of bread and layer with thinly sliced cucumber for a quick and elegant snack.
Smoked Salmon and Egg Breakfast Bowl
Top a bowl of scrambled eggs with slices of the cured salmon, fresh dill, and a squeeze of lemon, served alongside avocado and toast.
Vodka Beetroot Soup
Create a vibrant soup by blending cooked beetroot, vegetable stock, vodka, and a hint of horseradish, served warm or cold with a dollop of dill yoghurt.
Cucumber and Chilli Pickle
Quick pickle sliced cucumbers with red wine vinegar, fresh chilli, and dill for a tangy side dish that pairs well with grilled meats.
