Beetroot and vodka cured salmon


  • 2 good-quality fresh Salmon Fillets, scaled with skin on
  • ½ tsp of Black Peppercorns crushed in a pestle & mortar
  • 2 tbsp Ground Flavourmagic Lemon & Dill Rock Salt
  • 1½ tbsp of Granulated Sugar
  • 1½ tbsp of Vodka
  • Grated zest of ½ Orange
  • 150g raw peeled & grated Beetroot
  • Small bunch of Dill
  • Small bunch of Parsley Leaves


Line a container with a large piece of cling film (enough to wrap the salmon up in). Put the salmon skin-side down on the cling film in the container.
Put the pepper, salt & sugar in a mixing bowl and mix in the beetroot, orange zest and vodka.
Chop half the dill and parsley and add to the mixture. Put the mixture on top of the salmon fillets and wrap up tightly in cling film.
Put a small container or plate on top of the salmon with some tins in it to weigh it down and then chill in the fridge for 2-3 days.
Unwrap the salmon and wipe off the marinade. Rinse with cold water and pat dry with kitchen towel.
Chop the remaining herbs and press onto the top of the salmon.
Wrap in cling film and pop back in the fridge until ready to serve.


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