Red Food parenthesis: Beetroot Cured Salmon


I would like to make a ‘red food parenthesis’ in my posts and share one of my favorite Russian-cuisine-inspired recipes of Beetroot Cured Salmon. It can be served as appetizer or as a main course. Beetroot gives salmon a slightly sweetened taste and adds a unusual red color, making it look appetizing and elegant.

  • Total preparation time: 30 min
  • Cook : 0 min
  • Refrigerate : 12 hours


  • 800 gr Salmon filet, skin on
  • 50 gr of Extra Large Sea salt
  • 50 gr of Sugar
  • Sliced beetroot
  • Dill (optional)

Steps to make it:

  • Mix Extra Large Salt and Sugar together
  • Lay Salmon Skin down and cut Filet in two halfs
  • Sprinkle Salmon with salt and sugar
  • Cver one of the filets with beetroot and fill
  • Sandwich two filets together
  • Wrap in aluminium foil or in plastic wrap
  • Put in a dish and cover with something heavy which weighs around a pound or more
  • Refrigerate for 12 hours or mre (It can be 24h depending on your taste)
  • Discard accumulated juice, beetroot and dill
  • Slice thinly without the skin, serve with bread, sprinkled with lemon juice

Bon appetit!

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