- 2 raw beetroots
- 500 gr fresh salmon
- 60 gr salt
- 35 gr sugar
- 100 gr mixed salad
- 100 gr radishes
- ½ cucumber
- 1 lemon
- Grate the beetroots. Mix in a bowl the beetroot with the salt and sugar to make the curing mixture.
- Check the salmon fillets for any remaining bones.
- Spoon some of the curing mixture in a shallow dish with sides. Place the salmon on top (skin side down) and cover generously with the remaining curing mixture.
- Cover the salmon with cling film, place a smaller tray on top of the salmon and weigh it down with a couple of tin cans or a carton of milk to press it down during curing.
- Refrigerate for one or two days. If needed, pour away the excess liquid, turn the salmon and reapply the weights.
- When ready to serve, remove the salmons from their tray and rinse them off to remove the cure. Pat dry and slice. Season with pepper if needed.
- Mix the salad with a dressing of your choice and season to taste.
- Dice the cucumber. Slice the radishes and lemon.
- Serve the salmon on a bed of salad with the diced cucumber, sliced radishes and a slice of lemon.
The salt and sugar will draw moisture out of the salmon, it therefore becomes inhospitable for the microbe growth that causes food spoilage. It also ‘cooks’ the salmon and give it a much firmer appearance.
Make sure there is some rocket in the mixed salad.
If desired, add some coriander seeds, fennel seeds or citrus zest to the curing mix.
Enhance the salad with some horseradish, cubed cooked beetroot or dill sprigs.