Beetroot Cured Salmon

A delicious cured salmon dish created by Ronnie Grimshaw, head chef at William & Victoria's in Harrogate.

Serves 8-10

  • For the Cure: Side of salmon (approx. 2kg)
  • 4 large beetroot
  • 2 lemon (zest and juice)
  • 150 grams of sea salt
  • 2 shots of Smirnoff vodka
  • For the Topping: Bunch of fresh dill (50-75 grams)
  • 150 grams of wholegrain mustard
  • 2 lemon (zest and juice)




  1. Lay the salmon fillet, skin side down, on a board and brush your hand along it. If you feel any little pin bones, pinch them out with your fingers or tweezers.
  2. In a food processor, mix all of the ingredients for the salmon together to make the cure.
  3. Stretch two large sheets of cling film over a work surface and spoon over the cure, then place the salmon on top and wrap tightly with lots of cling film. Place in a container, such as a large roasting tray, then put a smaller tray on top over the salmon and weigh it down (with a couple of tins, for example). Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal.
  4. To serve, unwrap the salmon from the cling film and brush off the marinade. Mix all the topping ingredients together and put on top of the salmon. Once made, the salmon will sit happily in the fridge for up to a week.
  5. Serve by cutting it into thin slices as you would with smoked salmon.

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