Few things can elevate a dish quite like the elegance of homemade beetroot cured salmon. Its vibrant color and delicate flavor make it a standout option for any gathering or a special treat for yourself. In this recipe inspired by the renowned chef Gordon Ramsay, we combine the richness of salmon with the earthy sweetness of beetroots to create a true culinary masterpiece. Let’s dive into the steps for creating this stunning Gordon Ramsay’s Beetroot Cured Salmon.
**Ingredients:**
– 1 lb fresh salmon fillet, skin-on
– 2 medium-sized beetroots, peeled and grated
– 1 cup coarse sea salt
– 1 cup granulated sugar
– Zest of 1 lemon
– Fresh dill, chopped
– Crushed black peppercorns
– Thinly sliced cucumber, to serve
– Toasted bread or crackers, to serve
**Instructions:**
1. **Prepare the Curing Mixture:** In a bowl, combine the grated beetroots, coarse sea salt, granulated sugar, lemon zest, and a generous handful of fresh dill. Mix everything well to form a vibrant pink curing mixture.
2. **Prep the Salmon:** Place the salmon fillet skin-side down on a large piece of plastic wrap. Pat the fillet dry with a paper towel to remove excess moisture.
3. **Apply the Cure:** Spread half of the curing mixture evenly on the flesh side of the salmon fillet. Make sure the salmon is completely covered with the mixture.
4. **Top with Dill and Peppercorns:** Sprinkle a layer of chopped dill and crushed black peppercorns on top of the curing mixture. This step adds depth of flavor to the salmon.
5. **Create the Beetroot Sandwich:** Gently place the remaining curing mixture on top of the seasoned side of the fillet. Sandwich the salmon with the two layers of curing mixture.
6. **Wrap Securely:** Tightly wrap the salmon in the plastic wrap, ensuring that it is completely sealed. Place the wrapped salmon in a dish to catch any potential leaks.
7. **Weight it Down:** To help the curing process, place a heavy object such as a plate or a smaller dish on top of the wrapped salmon. This step will help press the curing mixture into the fish.
8. **Chill in the Fridge:** Refrigerate the salmon for 48-72 hours. Remember to flip the salmon every 12 hours during this timeframe to ensure even curing.
9. **Unwrap and Slice:** Once the salmon has finished curing, remove it from the plastic wrap. Rinse it gently under cold water to remove excess salt and beetroot mixture. Pat the salmon dry with a paper towel.
10. **Serve and Enjoy:** Thinly slice the beetroot cured salmon at an angle. Arrange the slices on a platter, garnish with fresh dill, and serve alongside thinly sliced cucumber, toasted bread, or crackers. Enjoy the delicious flavors of this Gordon Ramsay-inspired culinary delight!
Whether you’re hosting a gathering or looking to impress your loved ones with a unique culinary creation, Gordon Ramsay’s Beetroot Cured Salmon is a fresh and flavorful option that will certainly steal the show. Experiment with this recipe, and make it your own by adding personal touches or pairing it with your favorite accompaniments. This dish is not only visually stunning but also a true treat for the taste buds. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that is sure to delight all who have a seat at your table!
