Beetroot and Ginger Cured Salmon Recipe
March 11, 2026
A stunning way to serve salmon for Christmas or any special occasion, this beetroot-cured salmon recipe is sure to impress. Ingredients like beetroot, orange and Schwartz® spices such as ginger and cloves create the perfect balance of flavour, while beetroot adds a subtle earthiness and beautiful colour. Enjoy with pickled cucumber, crème fraiche and rye toast.
A stunning way to serve salmon for Christmas or any special occasion, this beetroot-cured salmon recipe is sure to impress. Ingredients like beetroot, orange and Schwartz® spices such as ginger and cloves create the perfect balance of flavour, while beetroot adds a subtle earthiness and beautiful colour. Enjoy with pickled cucumber, crème fraiche and rye toast.
Key products
Instructions
Instructions
- For the Salmon, place all cure ingredients into a medium bowl, and mix well.
- Line a deep roasting tray with a triple layer of clingfilm, lay salmon skin side down.
- Cover well with the cure.
- Tightly bring the clingfilm up and around and wrap the salmon.
- Put another tray on top with a few tins to weigh it down. Refrigerate for 48 hours.
- Once 48 hours is up, remove salmon from the fridge and rinse the cure off and pat dry with kitchen towel.
- For the pickled cucumber, slice cuccumber into ribbons by using a vegetable peeler or slice ihnto very thin rounds. Add the sea salt and pepper to just boiled water, whisk and add vinegar, whisk again. Leave to cool, add dill (if using) followed by the cucumber ribbons, mix.
- To serve, slice the salmon very thinly at an angle and discard the skin. Serve salmon with pickled cucumber, crème fraiche and rye toast.
