Frixos Personal Chefing


Beetroot Cured Salmon


Fresh salmon cured the way you like it at a fraction of retail-bought ones. Equally nice as a canapé or in a sandwich.


See how simple it is to create this great-tasting dish below and don’t forget that you can always print it. 

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Beetroot Cured Salmon

Course: Appetizer
Cuisine: International


  • 1 ½ kg Salmon , skin on, from the belly to have similar dimensions on both ends, edges trimmed
  • 600 g Beetroot , peeled and grated
  • 150 g White Sugar
  • 250 g Coarse Sea Salt
  • 1 tbsp Black Pepper , whole
  • 1 tbsp White Pepper , whole
  • 2 tbsp Dry Coriander , whole
  • 2 tbsp Caraway Seeds , whole
  • 50 ml Gin


  • Place all the spices, peppers, coriander and caraway seeds in the bowl of a food processor with the metal blade attached and pulse for about 30’’ and until coarsely grinded.
  • Use a large bowl and add the grated beetroot along with the sugar, salt, grinded spices and gin, and mix well for the sugar and salt to slightly dissolve in the beetroot mixture.
  • Use a rectangular dish big enough for the salmon to fit in, and line it with plastic wrap. Spread ¼ of the curing mixture and add on top, skin side down, the salmon. Spread all-over it the rest of the curing mixture and seal with the plastic wrap. Place a bit of weight on top, something like a chopping board with couple of cans on top and refrigerate for 2 days.
  • Remove from the fridge and rinse under cold running water. Cover with plastic wrap and refrigerate for another day (optional for the salt to be distributed evenly throughout the fillet.
  • Cut in thin slices all the way down to skin but not cutting it and slice carefully away from the skin. Serve with thin crackers or lavosh or rye bread, capers, lemon slices and micro rocket salad. Optionally you can have a cream spread over the bread made of sour cream, cream cheese and thinly chopped chives, and with a crack of black peppers.
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