- 600g salmon fillet, skin on
- 2 beetroots, grated
- 4 Tbs Selati Demerara sugar
- Zest of 2 lemons
- 1 tsp peppercorns, roughly crushed
- 90ml coarse salt
- ¼ cup chopped dill
- Crème fraiche to serve
PreparationLay the side of salmon skin-side down in a baking dish.
Mix together the beetroot, sugar, lemon zest, peppercorns, salt and dill then spread it all over the salmon flesh.
Wrap in cling film then refrigerate overnight.
The next day, scrape off the cure mixture and discard.
Thinly slice the salmon and serve with crackers or blinis, with crème fraiche on the side.