Guest Recipe: Trine Hahnemann’s Beetroot-Horseradish Cured Salmon

It’s lovely for brunch, and goes well with the salad below. You can freeze any left overs… not that they’re likely!

In the run-up to Christmas, we have festive recipes for you from Trine Hahnemann’s Scandinavian Christmas. Here is her beetroot-horseradish cured salmon

Cured salmon is big part of Scandinavian food culture and very easy to do. The beetroot gives a beautiful colour and a sweet, earthy taste. It’s lovely for brunch, and goes well with the salad below. You can freeze any left overs… not that they’re likely!

200g peeled, grated beetroot
200g peeled, grated fresh horseradish
200g coarse salt
300g caster sugar
2 tbsp black peppercorns, crushed
2 tbsp fennel seeds
2kg side of salmon, with skin

Serves 16–20

In a bowl, mix together the beetroot, horseradish, salt, sugar, peppercorns and fennel seeds. Place the salmon, skin side down, in a non-reactive dish, pour the beetroot cure over and cover with cling film. Put the dish in the fridge for three days.

Rinse off the beetroot mixture and wipe the fish clean. To serve, slice as you would a side of smoked salmon, leaving the skin behind.