Beetroot salmon

Beetroot salmon
Nutrition Facts

Servings 4

Yields4 Servings


1 large salmon fillet
80 g Sugar
4 tbsp Horseradish
1 Small bunch dill, chopped
2 Small beetroot, grated
5 tbsp Sea salt
1 Orange, zest only
1 Lemon, zest only
Gin, optional



Mix together all ingredients apart from the salmon. Lay out two large sheets of baking paper and spoon over half of the mixture on one sheet. Lay the salmon fillet on top, then spoon over the remaining mix.


Wrap together tightly with the remaining baking paper and place in a large tray. Place another tray on top to weigh it down, then leave in the fridge for at least three days or up to one week.


Unwrap the salmon and remove the marinade. Slice into thin slivers and serve with almond cream cheese and crusty toast.

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