Beetroot Cured Salmon

Much easier to make than you’d expect, but a wonderful effect with the purple edged slices of salmon. Start early though, this needs to preserve for 3 days. Try to get a thick piece of salmon, as the preserving mixture is quite strong and else the salt and sugar might be overwhelming.


  • 800-1000gr salmon, skin on
  • 250gr grated raw beet
  • 140gr grated horseradish
  • 100gr sugar
  • 100gr salt
  • 2 tbs coarse pepper (8gr)


Check the salmon for any bones and remove any scales that are on the skin.
Place the salmon skin down in a container lined with two or even three layers of clingfilm. You want the salmon to be in the container quite snugly, so look for a container the same size or a tiny bit smaller than the salmon.

Combine the grated beet, horseradish, sugar, salt and pepper. Spread this over the salmon in the container.
Fold the clingfilm tightly over the mixture and cover the container with a lid.

Leave for 3 days in the fridge.
After 3 days, remove the beetroot mixture from the salmon. The salmon will be purple-pinkish and will be hard to the touch. Don’t worry, that is normal and it is only the outside, the inside will still be soft.

Place the salmon on a cutting board, skin side down, and cut the salmon in thin slices off the skin.
Place on a plate and serve with horseradish sauce, pickled cucumber and dark rye bread.