Beetroot Cured Salmon with Herbs Recipe

How to Make Beetroot Cured Salmon with Herbs


  1. 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.
  2. 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.
  3. Garnish the salmon with the reserved dill and finely chopped chives and slice thinly to serve.