Gordon Ramsay Beetroot Cured Salmon Recipe
If you love fresh and flavorful seafood, you will enjoy this Gordon Ramsay Beetroot Cured Salmon Recipe. This recipe is simple, elegant and healthy.
Ingredients
- 500 g fresh salmon fillet skin on
- 1 medium beetroot peeled and grated
- 50 g salt
- 50 g sugar
- 1 tsp black pepper crushed
- 1 tsp lemon zest
- Fresh dill for garnish optional
Instructions
Prepare the Salmon
- Check salmon for bones. Pat dry with paper towels. Keep the skin on for stability.
Grate Beetroot
- Peel and grate beetroot finely. Use a box grater or food processor for best results.
Mix Curing Ingredients
- Combine salt, sugar, pepper and lemon zest in a bowl. Mix well for even seasoning.
Layer Beetroot and Cure
- Place half of the grated beetroot on the bottom of a tray. Sprinkle half of the cure mix.
Place Salmon on Tray
- Lay salmon on top of beetroot layer, skin side down. Ensure it fits snugly.
Cover With Remaining Beetroot and Cure
- Spread remaining beetroot and cure mix over the salmon, covering fully for even curing.
Wrap and Refrigerate
- Cover tray tightly with plastic wrap. Refrigerate for 24–36 hours for best results.
Check Curing
- After curing time, remove plastic wrap. Brush off excess beetroot and cure mix gently.
Slice Thinly
- Use a sharp knife to slice salmon thinly at an angle for a delicate presentation.
Garnish and Serve
- Arrange slices on a plate. Garnish with fresh dill or lemon slices. Serve chilled.
Notes
- Use fresh, high-quality salmon for best taste.
- Grate beetroot finely to distribute flavor evenly.
- Keep the salmon cold while curing.
- Do not skip curing mix—it balances flavor.
- Slice just before serving for best texture.