Beetroot-Cured Salmon with Mustard-Dill Sauce
Prep time: 20 minServes: 8
Pairs with
A dinner-party workhorse that looks like you spent all day, but the fridge did the work. The bright acidity in a sparkling wine or an off-dry Riesling cuts through the richness and mirrors the lemon.
Ingredients
- 800g very fresh salmon fillet, skin on, pin bones removed
- 2 medium raw beetroots, coarsely grated
- 100g flaky sea salt
- 80g caster sugar
- 2 tbsp black peppercorns, crushed
- Large bunch of dill, roughly chopped
- Zest of 1 lemon
- Sauce:
- 3 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 6 tbsp neutral oil
- Large handful of dill, finely chopped
Method
- 11. Mix beetroot, salt, sugar, peppercorns, dill, and lemon zest into a rough paste.
- 22. Lay the salmon skin-side down on a large sheet of clingfilm. Press the beetroot mixture all over the flesh side, covering completely.
- 33. Wrap tightly, place in a shallow dish, weight with a plate and a can of something heavy. Refrigerate 48 hours, flipping once at the halfway mark.
- 44. For the sauce, whisk mustard, honey, and vinegar. Slowly drizzle in oil while whisking to emulsify. Stir in dill.
- 55. When ready, scrape off the cure and pat the salmon dry. Slice very thinly on the diagonal.
- 66. Serve on a large platter with the sauce, dark rye bread, and lemon wedges.