This Gordon Ramsay Beetroot Cured Salmon recipe is a vibrant and easy recipe, which is made with fresh beetroot and orange zest. It’s the perfect stunning appetizer, ready in about 8 hours and 10 minutes.
Jump to RecipeGordon Ramsay Beetroot Cured Salmon Recipe Ingredients
- 600g salmon fillet (deboned, skin-on)
- 30g coriander seeds
- 100g sugar
- 100g salt
- Zest of 2 oranges
- 100g beetroot, grated
- Freshly cracked black pepper (to taste)
How To Make Gordon Ramsay Beetroot Cured Salmon Recipe
- Toast and Grind the Seeds: Place the coriander seeds in a dry pan and toast over medium heat for about 90 seconds until they become fragrant. Let them cool, then coarsely grind them using a pestle and mortar or the flat side of a knife.
- Make the Cure: In a bowl, mix the ground coriander seeds with the sugar, salt, orange zest, grated beetroot, and a generous amount of freshly cracked black pepper.
- Apply the Cure: Place the salmon fillet skin-side down in a non-reactive dish (glass or ceramic is best). Press the cure mixture evenly over the top of the salmon flesh, ensuring it is fully covered.
- Cure the Salmon: Cover the dish tightly with cling film. Place a weight on top (e.g., a couple of cans or a smaller dish) to help the cure penetrate the fish. Refrigerate for 8–12 hours.
- Rinse and Dry: After curing, remove the salmon from the dish. Gently rinse off the cure mixture under cold water. Pat the fillet completely dry with paper towels.
- Slice and Serve: Using a very sharp, long knife, slice the cured salmon thinly on an angle, away from the skin. Serve chilled.
Recipe Tips
- Why do I need to toast the coriander seeds? Toasting the seeds for just 90 seconds in a dry pan is a crucial step. It awakens their essential oils, releasing a much more intense, fragrant, and complex flavor than you would get from using them raw.
- Is it better to use skin-on salmon? Yes, skin-on salmon is recommended for curing. The skin helps the fillet hold its shape during the curing process and makes it much easier to handle when you are thinly slicing the finished product.
- Should I flip the salmon during curing? It’s not essential, but if you have the time, flipping the salmon fillet halfway through the curing time can help ensure a slightly more even cure throughout the fish.
- What kind of dish is best for curing? Always use a non-reactive dish, such as glass or ceramic. The salt in the cure can react with metal bowls (especially aluminum), which can impart a metallic taste to your salmon.
What To Serve With Beetroot Cured Salmon
This stunning appetizer is perfect on its own or served with classic accompaniments:
- Blinis or dark rye bread
- A dollop of crème fraîche or cream cheese
- A sprinkle of fresh dill and capers
- A squeeze of fresh lemon juice
How To Store Beetroot Cured Salmon
- Refrigerate: Once the cure is rinsed off and the salmon is patted dry, wrap it tightly in fresh cling film. It will keep well in the refrigerator for up to 5 days.
Beetroot Cured Salmon Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 15g
- Protein: 20g
- Fat: 1.5g
- Saturated Fat: 0.5g
- Sodium: 2500mg+ (most is rinsed off)
- Fiber: 1g
- Sugar: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used. Sodium content is high before rinsing.
FAQs
What does u0022curingu0022 do to the salmon?
Curing is an ancient preservation method. The salt and sugar mix draws moisture out of the salmon, which firms up its texture and concentrates its flavor. The beetroot and other aromatics in this cure also infuse the fish with their color and taste.
Can I use a different type of fish?
This curing method is best suited for oily fish. You could try it with trout or mackerel fillets for a different but equally delicious result.
How do I know when the salmon is ready?
After 8-12 hours, the salmon should feel firm to the touch, similar to a cooked piece of fish. The flesh will also have taken on the vibrant pink-purple color from the beetroot.
Gordon Ramsay Beetroot Cured Salmon Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy6
servings10
minutes6
hours150
kcalA stunning and vibrant appetizer of beetroot and citrus-cured salmon with an earthy, fresh flavor.
Ingredients
600g skin-on salmon fillet, deboned
30g coriander seeds, toasted
100g sugar
100g salt
Zest of 2 oranges
100g fresh beetroot, grated
Freshly cracked black pepper
Directions
- Coarsely grind the toasted coriander seeds.
- In a bowl, mix the ground coriander, sugar, salt, orange zest, grated beetroot, and pepper to create the cure.
- Place the salmon skin-side down in a glass or ceramic dish.
- Press the cure mixture evenly over the flesh of the salmon.
- Press the cure mixture evenly over the flesh of the salmon.
- Gently rinse the cure off the salmon and pat the fillet completely dry.
- Slice thinly to serve.
Notes
- Toasting the coriander seeds before grinding them is essential for releasing their full flavor.
- Using skin-on salmon helps the fillet maintain its shape and makes it easier to slice.
- A non-reactive dish (glass or ceramic) is crucial, as the salt cure can react with metal.
- For a slightly more even cure, you can flip the salmon halfway through the curing time.
