Beet cured salmon
Beet cured salmon – created on the CHEF CHEF app for iOS carlo75 (Carlo)

BY

carlo75

Carlo 3
 3
 9 years ago
Place your salmon skin side down
Add your grated beetroots Cover with a mixture of salt pepper sugar orange zest and dill place some kitchen paper on top and splash some grand marnier cling film and set in fridge for 30 hours
Wash your salmon and slice it very thin and serve with a lemon and orange dressing fresh dill and toasted rye bread