Beetroot Cured Salmon w/ Horseradish Cream

On every British menu there is a beetroot cured salmon as a first course.

Not smoked salmon, but a beautiful reddish cured salmon that tastes wonderful with black bread and horseradish cream for breakfast or lunch.

I was chatting with a chef in London and he told me how easy it was to make at home!

I had a nice piece of wild salmon expertly wrapped in the freezer waiting for such an experiment, and you know I have a million beets.

This was absolutely beautiful, and I didn't have to use any photo enhancements, the color is the real deal.

Beet Cured Salmon w/ Horseradish Cream (adapted from Port & Fin and Jamie Oliver)

1 lb. piece of wild salmon
2 tbsp kosher salt
2 large red beets, peeled and grated
zest of a lemon
zest of an orange
1/4 cup sugar
1/4 cup of vodka or gin
bunch of fresh dill

Horseradish Cream:

creme fraiche
lemon juice
a tsp of prepared horseradish
fresh dill

Season the fish with the kosher salt.

I mixed the grated beets with all the other marinade ingredients and patted all over the salmon, then placed it in a Pyrex glass dish.

I laid the salmon, skin side up in the dish and covered it with plastic wrap.
Then placed a heavy pot w/ 6 lb. weights inside to weigh it down!

I kept it in the fridge for 48 hours without disturbing it.

When ready, I patted off the marinade with paper towels.

It was easy to slice.
I plated it with my garden fresh roasted beets and some horseradish cream.

This was so easy and so pretty.

I found a new use for my forever producing beets!