Beetroot and dill cured salmon

Cured salmon is one of the foods often enjoyed as part of the Scandinavian kitchen. There are many variations to it, however the basics you will need are sugar and salt. The whole process is based on the reaction called osmosis, and is an ancient way of preserving foods that wouldn’t last fresh for long otherwise. During the curing, you will notice a lot of liquid will be drawn out of the fish. The cured fish will last in the fridge for few weeks, however I doubt you will have anything left for that long.

2 raw beetroot, grated
500g piece of fresh salmon
50g table salt
90g caster sugar
1 tbsp yellow mustard seeds
1 tbsp black peppercorns
a bunch of fresh dill

1. Dry roast the mustard seeds, until fragrant and popping. Cool, and crush together with the peppercorns with pestle and mortar. Mix together with salt, sugar and finely chopped dill.

2. Place a large piece of cling film to cover the dish you’re using for your curing. Place half of the raw, grated beetroot at the bottom. Then add half of the mixture of the other ingredients.

3. Add the piece of salmon on top of the beetroot and sugar / salt mixture. Leave the skin on the fish.

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4. Add the salt / sugar mixture and the beetroot on top of the fish too.

5. Tightly pack the fish and curing mixture. I used three different layers of cling film, however some of the liquid will still seep through. Place something to act as weights on top of the fish, and put in to fridge.

5. About every 12 hours (or every morning and evening), turn the fish upside down. I also change the direction my weights are, to try to ensure they are covering as much as possible during the process.

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6. After two days, your fish is ready. Drain all liquid, and wipe the fish piece clean.

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