Beetroot and Ginger Cured Salmon Recipe

Name: Beetroot and Ginger Cured Salmon Recipe
Prep time: 20 min
Yield: 15
Ingredients: 375 g (13 oz) raw beetroot, washed and grated; 350 g (12 oz) rock salt; 225 g (8 oz) caster sugar; 4 tsp ginger ground; 2 tsp cloves whole; 4 tsp fennel seed; 2 oranges, zest; 2 lemons, zest; 1 kg (2.2lb) Salmon fillet; Quick pickled cucumber (prepare 1-2 hours before serving); 1 cucumber, peeled into ribbons; 225 g (8 oz) water, boiling; 225 g (8 oz) white wine vinegar; 1 tsp sea salt mill adjustable; 1 tsp black peppercorns; Bunch of fresh dill, chopped (optional)

Sliced vegetables accompanied by a lemon wedge, beetroot and ginger cured salmon with pickled cucumber served on three plates

Black Peppercorns

Product Information

£2.35/unit, 35g

Out of Stock

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beetroot ginger cured salmon

Nutritional Information

Typical Values	Amount
Energy	148.6 g
TotalFat	6.6 g
SaturatedFat	1.5 g
Salt	5.7 g
Carbohydrates	6.4 g
Fiber	0.97 g
Protein	16.02 g
Sugar	5.5 g

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