A unique and visually stunning cured salmon, infused with the vibrant flavors of earthy beetroot, aromatic black tea, fresh dill, and bright orange zest. Perfect for an elegant appetizer or gourmet brunch.
Beetroot & Tea Cured Salmon
A unique and visually stunning cured salmon, infused with the vibrant flavors of earthy beetroot, aromatic black tea, fresh dill, and bright orange zest. Perfect for an elegant appetizer or gourmet brunch.
Ingredients
- 1 lb salmon fillet skin-on
- 0.5 cup coarse sea salt
- 0.5 cup granulated sugar
- 1 medium beetroot raw
- 2 tbsp loose leaf black tea finely crushed
- 0.5 cup fresh dill roughly chopped
- 1 orange zest of
- 2 tbsp orange juice freshly squeezed
- 0.5 tsp black pepper freshly ground
Instructions
- 1. In a small bowl, combine coarse sea salt and granulated sugar. Set aside.
- 2. In a food processor, add the peeled and coarsely grated beetroot, finely crushed tea leaves, roughly chopped fresh dill, orange zest, and freshly squeezed orange juice. Blend until a fine, smooth pulp forms.
- 3. Add the salt and sugar mixture and black pepper to the beetroot pulp. Pulse briefly to combine thoroughly.
- 4. Place the salmon fillet, skin-side down, in a shallow ceramic dish or a non-reactive container slightly larger than the fillet.
- 5. Evenly spread the entire curing mixture over the flesh side of the salmon, ensuring it is completely covered.
- 6. Cover the dish tightly with plastic wrap, ensuring no air can get in. Place a weight (like a few cans or a brick wrapped in foil) on top of the salmon to help press out moisture.
- 7. Refrigerate for 24-48 hours. For a firmer salmon, cure closer to 48 hours. Flip the salmon once after 12-24 hours and redistribute the cure for even flavoring, if desired.
- 8. Once cured, remove the salmon from the dish. Rinse the fillet thoroughly under cold running water to remove all the curing mixture. Pat the salmon dry very well with paper towels.
- 9. Place the cured salmon on a clean cutting board and slice thinly against the grain, removing the skin as you slice or before. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.
Notes
For best results, use a high-quality, fresh salmon fillet. The curing time can vary based on salmon thickness and desired firmness; longer curing yields a firmer texture. Serve thinly sliced with crème fraîche, capers, red onion, and fresh dill on rye bread or blinis. You can experiment with different types of tea, like lapsang souchong for a smoky flavor, or green tea for a lighter profile.
