My mum makes cured salmon every Christmas. For me it is the culinary highlight, so simple to make and delicious. I have cured this salmon with grated beetroot for some festive colour.
Recipes and styling Caralee Caldwell. Photography Jo Anderson
Makes 50 Prepare 3 days
1 tbsp black peppercorns, coarsely crushed
1 cup coarse Himalayan salt
½ cup coconut sugar
1kg side of salmon, skin on
2 cups grated beetroot
1 bunch dill, roughly chopped, plus extra to serve
1 tbsp finely grated ginger
½ tbsp finely grated orange rind
mascarpone, to serve
Mix the pepper, salt and sugar together in a bowl. Place the salmon skin side down on a large tray lined with an oversized piece of baking paper. Evenly pack the salt mixture under the skin and onto the salmon flesh, pressing down well.
In a large bowl mix the beetroot, dill, ginger and orange rind. Press onto both sides of the salmon over the top of the salt mix. Fold the sides of the paper over the salmon then wrap tightly in cling film.
Place in the fridge with a heavy flat dish or chopping board on top of the salmon. Weigh down further with cookbooks. After three days, unwrap the salmon and scrape off the salt and beetroot. Slice the salmon thinly and roll into bite-size serves. Top with a dollop of mascarpone and garnish with fresh dill.