Boucher Recipe - Beetroot & Horseradish Cured Salmon

This cured salmon dish is perfect for hot Summer days and steamy nights.


1 x side of fresh salmon (scaled and pin bones removed) – your fish monger will do this for you

1 x stick of horseradish (grated)

1 x beetroot (raw, grated, minimum 200g)

250g salt flake crystals

250g raw sugar

¼ bunch of picked dill

1 x lemon



Boucher Recipe 11. Mix the horseradish, beetroot, salt, sugar and dill in a bowl.
Boucher Recipe 22. Place a double layer of foil on bench, ensuring it is 6 inches longer than the salmon at both ends.
3. Lightly sprinkle the horseradish/salt mix onto areas of the foil which will make contact with the salmon.
Boucher Recipe 34. Place the salmon onto the foil.
Boucher Recipe 55. Spread the rest of horseradish/salt mix over the top, ensuring the thickest parts of the salmon fillet receives a thicker layering of the mixture.
Boucher Recipe 56. Fold the ends of the foil over the salmon and then fold the sides.
7. Place in a baking dish in the fridge for 48 hours with a light weight over the fillet (for example, a bottle of water).
8. Drain off liquid every 12 hours.
9. After 48 hours, scrape off remaining marinade and thinly slice to serve.

Bon Appetit!

Post a Comment