Beetroot Cured Salmon with Horseradish Cream & Pickled Cucumbers

Name: Beetroot Cured Salmon with Horseradish Cream & Pickled Cucumbers
Yield: 8 servings
Ingredients: 300 g Beets; 15 g Black peppercorns; 5 g Dill seeds; 5 g Coriander seeds; 40 g Kosher salt; 70 g Brown sugar; 1 Lemon zest; 30 ml Gin; 500–700 g Salmon fillet; Paper towels; 120 g Sour cream; 30 g Cream cheese; 15–30 g Prepared horseradish; Salt; Black pepper; 200 g Mini cucumbers; 60 ml White wine vinegar; 4 g Granulated sugar; 2 g Kosher salt; Fresh dill; Capers; Crusty sourdough bread; Rye bread; Food processor; Spice grinder; Coffee grinder; Ceramic dish; Glass dish; Cheesecloth; Parchment paper

Curing salmon with beetroot is a technique rooted in Nordic cuisine where preservation meets artistry. The process is slow but rewarding a quiet ritual that transforms the ordinary into something vibrant. Its bold color and fresh aroma make it perfect for special gatherings or serene brunch tables. When served with pickles and creamy horseradish each bite feels balanced and bright. Whether it's a festive appetizer or a thoughtful weekend treat it invites you to pause and savour.

Ingredients

Method

Nutrition

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Step 1

Yield: 8–10 servings Prep Time: 30 minutes Cook Time: None Curing Time: 24–36 hours

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For

For the Beet Cure

300

Beets, peeled and chopped

Black peppercorns

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Per Serving

Calories

120kcal

Fat

Saturates

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Pairs With

Crusty sourdough bread / Dry white wine (like Sauvignon Blanc) / Soft-boiled eggs with dill

Seafood,

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Beetroot Cured Salmon with Horseradish Cream & Pickled Cucumbers

Curing salmon with beetroot is a technique rooted in Nordic cuisine where preservation meets artistry. The process is slow but rewarding a quiet ritual that transforms the ordinary into something vibrant. Its bold color and fresh aroma make it perfect for special gatherings or serene brunch tables. When served with pickles and creamy horseradish each bite feels balanced and bright. Whether it's a festive appetizer or a thoughtful weekend treat it invites you to pause and savour.

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Yield: 8–10 servings Prep Time: 30 minutes Cook Time: None Curing Time: 24–36 hours

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Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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For

For the Beet Cure

300

Beets, peeled and chopped

Black peppercorns

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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Per Serving

Calories

120kcal

Fat

Saturates

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.