Smoked and cured Salmon is a staple Christmas food around here. A couple years back I decided to try curing my own salmon instead of buying it ready made. It’s surprisingly simple, all you really need is good quality, fresh salmon and a couple days to let it cure. The beetroot allows you to drop the sugar that’s usually used and gives the fish a nice, vibrant color. Cured salmon goes well on rye bread or with scrambled eggs.

• 500g salmon
• 2-3 beetroots, depending on size
• 3 tbsp. coarse salt
• ~1dl chopped dill
• zest of 1 lemon, finely grated

1. Peel beetroots and grate with medium sized grater.
2. Combine beetroot, salt, dill and lemon zest in a bowl.
3. Place salmon skin side down on clingfilm and coat flesh with the beetroot mixture. Wrap the salmon tightly in clingfilm. Place the package on a plate into the fridge. Some liquids will most likely leak out of the package.
4. After curing between 24-48h unwrap the salmon and clean off the beet mixture. To serve the salmon cut thin slices going a bit diagonally.