🌊⛵HELLO DEARS! IT’S TIME FOR THIS “DELICATESSEN”. HAPPY MEAL !
This jewel pink beet cured salmon is surprisingly easy (promise!) and perfect for entertaining. It makes a great appetizer for parties and you can serve the leftovers on cream cheese smothered bagels at brunch.
This recipe requires 24-48 hours curing time but can last for almost a week after curing, when made with fresh salmon and freezes well.
1 side fresh salmon, 1.5 to 2 lbs, skin on or off, pin bones removed (wild sockeye salmon is a great option but this will work with any salmon, or try arctic char)
Scant 1/4 cup sea salt (non-iodized)
1/4 cup maple syrup
Approximately 1 cup beet puree (from 1 bunch of beets) OR 2-3 grated raw beets
1/4 bunch of roughly chopped dill
1 teaspoon toasted fennel seeds
2 teaspoons toasted coriander seeds
5 crushed juniper berries
* Optional: You can also add aquavit or brandy to the mixture for a…
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