This recipe for cured salmon uses vodka, dill and grated beets to stain, cure and flavor the salmon. These ingredients are typical of the cuisines of Eastern Europe with a touch of salt, sugar and orange zest. I love to serve this salmon thinly sliced with Bunnery Natural Foods O.S.M Waffles and crème fraîche.
• 14 oz. salmon filet; skin on, scaled and fine bones removed
• 2 tbsp. sea salt
• 2 tbsp. granulated sugar
• 4 medium sized red beetroots, tops removed, peeled and grated
• finely grated zest of 1 orange
• 2 tbsp. vodka
• 1 bunch dill, finely chopped
Place the scaled and deboned salmon on a chopping board with skin side facing down. Mix salt and sugar and rub evenly over both sides of the fish. In a small bowl combine the grated beets, orange zest, vodka and dill. Press the mixture all over the salmon and wrap fish entirely in cheesecloth. Place skin side down on a pastry rack over a baking tray and weight the salmon by placing either a plate or a large can of olive oil on it.
Chill for 36 hours or until the fish is firm to the touch when pressed, at which point it is cured throughout. Unwrap, remove the coating and slice thinly.
Serve with fresh sour cream or crème fraîche, over warm Bunnery Natural Foods O.S.M waffles or pancakes with a sprinkle of crushed salt. This salmon recipe makes enough for six to eight, so prepare waffles or pancakes according to how many people you’re serving.