- 1 x 800 g salmon side, boned
- 100 g caster sugar
- 175 g coarse sea salt
- 2 t peppercorns coarsely ground
- 1 orange, juiced and zested
- 30 g dill, chopped
- 4−5 raw beetroot, peeled
- Capers, for serving
- Lemon-dressed salad leaves, for serving
- Crème fraîche, for serving
- Fresh bread, for serving
Place the salmon on a stainless-steel tray, skin-side down.
Mix the caster sugar, sea salt, peppercorns, orange juice and zest and dill.
Grate the beetroot into the sugar mixture.
Spread the mixture over the fish and massage into the fish. Wrap the fish in clingfilm and place a heavy weight, such as canned food, on top. Allow to stand overnight.
Pour off and discard any excess liquid. Remove the clingfilm and scrape off the cure and discard.
Thinly slice the fish just before serving with the capers, lemon-dressed leaves, crème fraîche and fresh bread.