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Beetroot Cured Salmon with Horseradish Ginger Cream Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 1 day 10 hours to 2 days 10 minutes
  • Yield: Serves 4
  • Diet: Low Fat

Description

This Beetroot Cured Salmon with Horseradish Ginger Cream is a vibrant, flavorful dish perfect for impressing guests or enjoying a gourmet treat at home. The salmon is cured for 1-2 days in a fragrant mix of toasted spices, beetroot, and ginger, which imparts beautiful color and depth of flavor. The creamy horseradish and pickled ginger sauce adds a zesty finish, balancing the earthiness of the beet cure.

Ingredients

Salmon Cure

  • 2 teaspoons caraway seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon juniper berries
  • 1 teaspoon fenugreek seeds
  • Fillet salmon (around 800g), wild salmon preferred, frozen overnight then thawed
  • 2 medium roasted beetroots (about 350g/12.4oz total)
  • 1 inch ginger, peeled
  • 2/3 cup rock salt
  • 2/3 cup sugar

Horseradish Ginger Cream

  • 1/2 cup sour cream
  • 1 tablespoon pickled Japanese ginger
  • 1 teaspoon horseradish cream (adjust to taste)

Instructions

  1. Toast and grind spices: Toast the caraway seeds, black peppercorns, juniper berries, and fenugreek seeds in a dry pan until fragrant. Allow to cool, then grind to a fine powder using a spice grinder.
  2. Prepare beetroot cure mixture: In a food processor, combine the roasted beetroots, peeled ginger, and the ground spice powder. Blitz until well combined.
  3. Add salt and sugar to cure mix: Stir in the rock salt and sugar thoroughly to create the curing press.
  4. Assemble salmon for curing: Lay a large sheet of cling film on a tray. Spread some of the beetroot curing mixture underneath the salmon fillet with skin side down, then cover the top of the salmon with the remaining cure mixture.
  5. Wrap and weigh down: Wrap the salmon tightly in the cling film, then place cans or a weight on top to press it. Refrigerate.
  6. Cure salmon for 1-2 days: Drain the liquid released from the salmon at least once per day. Wild salmon requires about 1.5 days of curing, while farmed salmon takes around 2 days. The salmon is done when it has firmed up and taken on the beetroot color.
  7. Prepare horseradish ginger cream: Mix the sour cream, pickled Japanese ginger, and horseradish cream in a small bowl. Adjust horseradish to taste.
  8. Serve: After curing, unwrap the salmon, slice thinly, and serve with the horseradish ginger cream on the side for a flavorful accompaniment.

Notes

  • Freezing fresh salmon overnight is essential to ensure it is safe to consume raw or cured.
  • Wild salmon cures faster and is leaner than farmed salmon, so adjust curing time accordingly.
  • Drain liquid from the salmon daily to prevent overly salty or mushy texture.
  • This recipe involves no cooking, relying on curing to prepare the salmon.
  • Toast spices carefully to avoid burning and ensure maximum flavor.
  • Prep Time: 10 minutes plus 1-2 days curing time
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Fusion, Scandinavian-inspired

Find it online: https://saraflavors.com/beetroot-cured-salmon-with-horseradish-ginger-cream-recipe/