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Beetroot Cured Salmon
A flavorful cured salmon with beetroot, coriander, and citrus zest.
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International
medium
8h 0m
10
gluten-free
Prep: 20 min
Cook: 7h 40m
0:00 / 0:00
Gordon Ramsay
Watch on YouTubeIngredients
- •Coriander seedsground
- •Salt
- •Sugar
- •2 Orangeszested
- •Black pepperfresh
- •Beetrootgrated
- •Salmonwhole side or chunk
Instructions
- 1
Grind coriander seeds.
1 min
- 2
Mix ground coriander seeds with salt and sugar.
2 min
- 3
Add grated zest of two oranges and fresh pepper.
2 min
- 4
Mix in grated beetroot.
2 min
- 5
Prepare salmon by removing bones and skin if necessary.
5 min
- 6
Pack salmon with the beetroot mixture.
3 min
- 7
Cover with cling film and place a weight on top.
2 min
- 8
Refrigerate for at least 8 hours or overnight.
8h 0m
- 9
Rinse salmon in cold water and pat dry.
5 min
- 10
Slice salmon into thin strips.
5 min
Equipment Needed
grinder
zester
knife
cling film
tray
weight
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