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.