Beetroot Cured Salmon

Preparation time: 15 minutes + resting

Cured salmon:
500g salmon
200g salt
100g sugar
100g raw beetroot
Sprig of fennel
Lemon juice

Mascarpone, horseradish
and chives:
100g mascarpone
2tsp horseradish
2tsp chives
Lemon juice

Fermented fennel:
1 bulb fennel
1tsp fennel seeds
1tbsp Maldon salt
1 lemon
Kilner jar

Featured in:
January 2019

To make the salmon:
• Blend grated raw beetroot, salt, sugar, lemon juice and fennel together.
• Sit the salmon on half of the mix in a container and spread the rest on top.
• Leave in the fridge for 36 hours to cure.
• To serve, rinse, pat dry and slice thinly.

To make the mascarpone, horseradish and chives:
• Combine all the ingredients together with a spatula.
• Season with a little salt and pepper.

To make the fermented fennel:
• Slice fennel very finely on a mandolin and press down in the kilner jar.
• Cut the lemon into quarters and place in kilner jar, squeezing as you do.
• Sprinkle over the salt and fennel seeds.
• Cover with water and leave in a cool, dry place for 1-2 months.

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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: ... See MoreSee Less

13 hours ago  ·