Beet Cured Salmon

Beetroot, Orange and Whisky Cured Norwegian Salmon with Rye Bread

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  1. Blitz the beetroot in a food processor with the orange zest to a paste. Add the whisky, salt and sugar and blitz briefly to combine.
  2. Smear the salmon all over with the paste, wrap in a sheet of baking paper and then cover tightly in cling film.  Leave in the fridge for up to 36 hours.  The longer you leave it the firmer the fish will become and the more it will absorb the flavours and colour of the cure.  Check by scraping back the beetroot mix and feeling the firmness – don’t be afraid to cut a bit off to see how it is progressing – if you prefer a milder, softer cured salmon then 24 hours will be plenty. When ready unwrap and scrape off the paste, rinse in cold water and pat dry.
  3. Thinly slice the salmon and serve with rye bread, crunchy radishes and caperberries


Cook’s Tip

Store the salmon wrapped in clean cling film in the fridge for 3-4 days, it can be frozen too though the flavour will get stronger.