My beetroot-cured organic salmon

Yield 6 portions



  1. Place the beetroot, fennel shoots or dill, salt and sugar in a large bowl and mix to combine.
  2. Take a glass or ceramic baking dish slightly larger than your fish cut and layer 1/2 the mixture on the bottom. add the salmon, and cover with the rest of the mixture. As this will loose a lot of moisture make sure to keep space at the rim of the dish. 
  3. Cover with cling film ( plastic wrap) and top with a baking tray or plate. Add some baking beans in a bag and top with cans or another pack of salt ( in my case). the baking beans will keep the cans in place. You need to get some weight onto it.
  4. Combine the horseradish and fromage blanc, season with salt and pepper, reserve. Add lemon juice to the sliced fennel, reserve.
  5. Refrigerate for 4 hours. Remove the plastic warp and the salt mixture. Thinly slice the salmon. Top bread with the spread salmon and fennel or serve like a salad.


on by Sandra Slawinski

Recipe by Leeks and High Heels at