Beet Cured Salmon @ The Elm Tree

Beet Cured Salmon

This dish is a project, but the result is such a beautifully delicate cured salmon that is definitely worth the time and effort! And also, its totally foolproof. Once the salmon is cured you can cut it into smaller portions and wrap them individually to freeze for future use, just make sure to wrap them extra well (at least 3 layers) to protect the fish. We love to eat this with our favourite citrusy green salads, and some pan toasted slices of sourdough bread with olive oil. If you’re feeling up to it you can even make some fresh garlic-yoghurt or tzatziki to serve this with!

Ingredients:

For Salmon:

1 side of salmon

8 cups kosher salt

4 cups granulated sugar

2 lemons, zested and juiced

3 limes, zested and juiced

2.5 oz gin

1/2 bunch dill finely chopped

Handful tarragon, finely chopped

1 raw beet, grated

1 tbsp coriander seeds

1 tbsp fennel seeds

1 tbsp caraway seeds

1 tsp black peppercorns

Method:

Day 1

1. Toast the coriander, fennel, caraway, and peppercorns. Allow to cool before placing in a grinder or bowl of a mortar and pestle. Grind seeds to a powder.
2. Mix all of the curing ingredients together in a large pan that is long enough and deep enough to fit your salmon.
3. Spread the mixture out on the bottom of the pan, and place fish in the centre. Pack into salt/sugar mixture all around the fish — make sure the fish is completely sealed inside.
4. Cover the pan with plastic wrap and place in fridge to cure for 6–8 hours. You will know the fish is cured when you press down on it and it still has some give on the inside. You do not want the fish to be completely firm.
5. Remove from the curing mixture and rinse with cold water until clean. Pat dry with paper towel.
6. Place the fish on rack over a cookie sheet, and put in the fridge uncovered for 6–7 hours until a pellicle forms. A pellicle is a dry shield that forms around the outside of the fish. It is crucial that you do not skip this step.
7. Once the fish is completely cured, you can slice it however you like — just make sure you are slicing against the grain. Serve with your condiments of choice!