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Beetroot-Cured Salmon

A true festive party centrepiece, this beautiful beetroot cured side of salmon might require a couple of days to prepare, but couldn’t be easier to create. Your guests will be bowled over not only by its colour but flavour too - a delicious salmon recipe everyone can enjoy!

Beetroot-Cured Side of Salmon

Beetroot-Cured Salmon

A true festive party centrepiece, this beautiful beetroot cured side of salmon might require a couple of days to prepare, but couldn’t be easier to create. Your guests will be bowled over not only by its colour but flavour too - a delicious salmon recipe everyone can enjoy!

  • Serves: 8
  • Prepare: 10 Minutes
  • Cook: 1 Minute
  • Difficulty: medium
Method & Ingredients

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC SALMON?

We work with an award-winning producer of organic salmon based in Northern Ireland. They hold welfare and sustainability at the heart of their system, the fish are farmed in the chilly, fast-flowing waters of the Irish Sea. This makes them powerful and muscular, so their flesh is firm and well-textured.

Ingredients

For The Salmon

For The Dill

  • 15g fresh dill, finely chopped 
  • 1 lemon 
  • 1/2 tbsp garlic puree
  • 200ml creme fraiche 
  • sea salt & cracked black pepper
  • crackers, breads and cucumber slices, to serve

Method

  1. Place the grated beetroot (no need to peel when grating) into a large bowl along with the salt, sugar and chopped dill and stir to incorporate
  2. Spoon a third of the mixture in the bottom of a large baking tin or pyrex dish, big enough to fit the salmon
  3. Lie the salmon on top of the beetroot mixture and spoon over the remaining mixture ensuring all the salmon is well covered. Tightly clingfilm the tray or dish and place in the fridge for 48-72 hours
  4. Every 12 hours, remove the salmon from the fridge, turn the fish, recover in beetroot mixture, cling again and return to fridge for its remaining time. Due to the salt, the beetroot mixture will become more watery over time but keep ensuring the fish is well covered. When ready, the salmon will feel firm to press
  5. Remove from the fridge, discard the beetroot mixture and gently wash any remaining beetroot from the salmon. Place on a board and thinly slice
  6. When ready to serve, make the dill dip. Place the dill in a bowl along with the zest and juice of 1 lemon. Add the garlic puree and stir through the creme fraiche. Season generously with salt and pepper
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The Organic Butchery The Organic Butchery The Organic Butchery

WHO ARE THE ORGANIC BUTCHERY?

Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.  

WHAT IS ORGANIC SALMON?

We work with an award-winning producer of organic salmon based in Northern Ireland. They hold welfare and sustainability at the heart of their system, the fish are farmed in the chilly, fast-flowing waters of the Irish Sea. This makes them powerful and muscular, so their flesh is firm and well-textured.

Frequently asked questions

  • At Coombe Farm Organic we work with JCS fish who supply our organic salmon. JCS fish are one of the UK’s only suppliers of organic salmon production, certified by the Organic Food Federation. We are proud to work with JCS fish as we believe their organic salmon is something very special. The salmon is reared in Spring which mimics an Atlantic salmon’s natural reproductive cycle. The salmon are fed an approved organic feed which is GMO free, with only natural pigments used in the organic salmon feed, resulting in a slightly paler flesh, in comparison to conventionally farmed salmon whose feed have been manipulated to enhance their pink flesh colour. Space is essential in any organic farming system and these salmon are no exception, being given the freedom to move and grow, the space is double that of conventional fish farming systems. This space paired with clean saltwater with a strong flow ensures the salmon grow lean and strong, resulting in a better tasting fish.

  • When you buy organic salmon, you are buying salmon that has come from a trusted source, with the highest welfare standards at the heart of its production. Organic salmon production is regulated to ensure lower stocking densities, conditions that mimic nature as closely as possible and that fed is GMO free. We believe organic salmon is a better tasting fish as a result of the organic condition in which it was produced, but don’t just take our word for it, try it for yourself.