Ingredients
1kg Salmon
250g Beetroot grated
3 tbsp Salt
3 tbsp Caster Sugar
2 Oranges zested
Horseradish Cream
Sour cream
Horseradish cream
Lemon juice
Salt and pepper
Method
Mix together the beetroot, salt, sugar & orange zest. Spread the mixture evenly over your salmon fillet, Tightly wrap the salmon in cling film. Place into a container and place something heavy on top of the salmon. The pressure will help your curing mixture penetrate the flesh of the fish. Leave in the fridge for 48 hours.
Pull out the salmon, rinse off the marinade with water and slice finely to serve.
Mix together all ingredients for the horseradish cream and serve with the salmon on crackers.