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Dazzling beetroot-cured salmon

Dazzling beetroot-cured salmon Recipe

  • 2 skin-on salmon fillets (about 1.3kg/3lb in total)
  • 200g caster sugar
  • 140g sea salt flakes
  • 85g fresh horseradish (little finger-length piece) peeled and finely grated, or grated horseradish from a jar
  • 3 medium raw beetroot (about 250g/9oz), coarsely grated (no need to peel)
  • 1 bunch dill , chopped
  • 1 frise , or oak leaf lettuce, leaves separated
  • 4 medium beetroot , cooked, peeled and diced
  • 2 shallots , finely chopped
  • drizzle olive oil
  • 200ml tub crme frache
  • juice 1 lemon
  • 2 tbsp freshly grated horseradish or grated horseradish from the jar
  • handful dill fronds, roughly chopped
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