Beetroot Cured Salmon with Herbs Recipe
How to Make Beetroot Cured Salmon with Herbs
Method
- Combine the brown sugar, salt, beetroot, dill and lemon zest in a bowl. Place the salmon in a shallow dish and pour the beetroot curing mixture over the salmon. Gently turn to coat the salmon.
- Cover and refrigerate overnight or up to 24 hours (the longer the better). Remove the salmon from the cure, brush off any remaining mixture and pat dry with paper towel.
- Garnish the salmon with the reserved dill and finely chopped chives and slice thinly to serve.