Beetroot and dill cured salmon with roast fennel

Beetroot and dill cured salmon with roast fennel

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people



150g salt
200g sugar
3 bunches of dill, stalks removed
2 tbsp red wine vinegar
4 raw beetroots
1 side of salmon
4 fennel bulbs
4 potatoes
Juice and zest of 1 lemon
Olive oil
Salt and pepper to season

Serves: 4
Prep Time: 3-4 days curing,30 minutes
Cooking TIme: 30 minutes
Temperature: 180˚C / Gas 4
Tools: Baking tray


  1. 3-4 days before you plan to serve your dish, attach the compact chopper/grinder with half of the salt, sugar, dill leaves and a splash of vinegar, grind on amedium speed. Repeat the process with the other half and reserve together ina bowl.
  2. Remove the compact chopper/grinder and attach the food processor withthe grating disc, grate the beetroots. Add the grated beetroot to the reservedsalt mixture (the cure).
  3. Line a baking tray with clear fi lm and spread over some of the cure.
  4. Cut the salmon in half, widthways and lay (skin side down) onto thebaking tray. Cover the salmon with the rest of the mixture, making sure it iscompletely covered.
  5. Fold the clear fi lm from underneath and put some more over the top ofthe salmon, sealing it. Place a chopping board on top and a couple of small,full tin cans. Leave in the fridge for 3-4 days, draining off excess liquid everynow and then.



  1. Preheat the oven to 180°C.
  2. Remove the salmon from the fridge, take off the skin and clean off the cure,leave it to come to room temperature for about half an hour, then slice fi nely.
  3. Attach the food processor with the slicing disc and slice the fennel bulbs andpotatoes. Add the lemon juice to the slices and place on a baking tray drizzledwith olive oil.
  4. Cook in the oven for about 30 minutes, or until starting to colour nicely,turning halfway through.
  5. Serve the sliced salmon with the cooked vegetables.


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