Beetroot Cured Salmon
  • 1kg side of salmon, skin on
  • 1 tablespoon black peppercorns, broken down
  • 1 cup coarse Himalayan salt
  • ½ cup coconut sugar
  • 2 cups grated beetroot
  • 1 bunch dill, chopped roughly
  • 1 tablespoon finely grated ginger
  • ½ tablespoon orange rind, finely grated
  1. In a bowl mix the pepper salt and sugar together.
  2. Place the skin side of the salmon on a large tray that is lined with an oversized piece of baking paper. Evenly pack the salt mixture under the skin side and the flesh side on the salmon. Press down to ensure it packs on.
  3. In a large bowl mix beetroot, ginger, dill, and orange rind together and press down onto both sides of salmon on top of the salt mix. Fold sides of baking paper over salmon and then wrap tightly in cling wrap.
  4. Place in the fridge with a heavy flat dish or chopping board onto of the salmon and then weigh down even further by stacking chopping boards or cookbooks on top. Place in the fridge for 3 days.
  5. After three days unwrap the salmon and scrape the salt and beetroot mixtures away from the salmon. Slice thinly and roll into serve size bites, top with a dollop of mascarpone and garnish with dill. You can also serve as a topping on bilinis, cucumber crackers or sweet potato grissini.
  6. This dish is amazing and there are many fabulous ways to enjoy it.
Recipe by Real Food Pledge with Caralee Fontenele at