Gordon Ramsay Beetroot Cured Salmon Recipe
Make gordon ramsay beetroot cured salmon recipe using fresh salmon, grated beetroot, dill, and citrus—perfect for brunch or light appetizers.
Equipment
- Sharp knife (for slicing the salmon thinly)
- Cutting board
- Mixing bowl
- Grater (for beetroot)
- Cling film or plastic wrap
- Baking tray or shallow dish
- Heavy weight (like a small pan or canned goods)
- Paper towels
Ingredients
- 500 g fresh salmon fillet skin on, pin-boned
- 250 g raw beetroot peeled and grated
- 75 g coarse sea salt
- 75 g caster sugar
- 1 tablespoon crushed black pepper
- Zest of 1 lemon
- Small bunch fresh dill roughly chopped
- 1 tablespoon vodka or gin optional, but adds depth
Instructions
Step 1: Prepare the Salmon
- Start by checking your salmon fillet for any remaining bones. Use tweezers to remove them if needed. Pat the fish dry with paper towels—this helps the cure stick properly.
Step 2: Make the Cure
- In a mixing bowl, combine the grated beetroot, salt, sugar, crushed black pepper, lemon zest, and chopped dill. Mix everything together until it forms a vibrant, slightly wet mixture.
- If you’re using vodka or gin, stir it in now. It enhances the flavor subtly and gives the cure a refined edge.
Step 3: Apply the Cure
- Lay a large sheet of cling film on your work surface. Spread half of the beetroot mixture onto it, roughly the size of your salmon fillet.
- Place the salmon on top, skin side down. Then cover it completely with the remaining beetroot mixture, pressing gently so it adheres well.
Step 4: Wrap and Weight
- Wrap the salmon tightly in the cling film. Place it in a shallow dish or tray. Put a small weight on top—this helps press the cure into the fish and draw out moisture.
Step 5: Cure in the Fridge
- Refrigerate for 48 hours. Turn the salmon every 12 hours to ensure even curing. You’ll notice liquid being released—that’s completely normal.
Step 6: Rinse and Dry
- After 48 hours, unwrap the salmon and rinse off the beetroot mixture under cold water. Pat it dry thoroughly with paper towels.
Step 7: Slice and Serve
- Using a sharp knife, slice the salmon thinly at an angle. Serve immediately or store in the fridge for up to 3 days.