Gordon Ramsay Beetroot Cured Salmon Recipe
Gordon Ramsay Beetroot Cured Salmon Recipe is fresh, elegant, and full of flavor. This dish combines salmon, beetroot, salt, and sugar for a beautiful cured texture. It is perfect for special dinners, brunch tables, or holiday platters. This Gordon Ramsay Beetroot Cured Salmon Recipe is simple, but it feels like fine dining at home.
Equipment
- Mixing bowl
- Food processor or grater
- Plastic wrap
- Baking tray
- Weights or heavy cans
- Knife
- Cutting board
- Measuring spoons
Instructions
Prepare Salmon
- Prepare a clean workspace and pat salmon dry using paper towels. Check carefully for bones and remove them with tweezers. Place salmon skin-side down on a tray lined with plastic wrap for curing preparation.
Make Cure Mixture
- Grate beetroot finely using a food processor or grater. Mix beetroot with salt, sugar, dill, lemon zest, and black pepper in a bowl until evenly combined for curing mixture.
Cure the Salmon
- Spread half of the beetroot cure mixture onto the tray. Place salmon on top, then cover fully with remaining cure. Press gently so salmon is fully coated on all sides.
Chill and Cure
- Wrap salmon tightly with plastic wrap. Place a baking tray on top and add weights. Refrigerate for 48 hours, turning once every 12 hours to ensure even curing and flavor.
Clean and Slice
- Remove salmon from fridge and unwrap carefully. Scrape off beetroot cure gently and rinse lightly under cold water. Pat dry with paper towels before slicing into thin elegant pieces for serving.
Notes
- Use fresh sushi-grade salmon for best results
- Do not skip curing time for proper texture
- Slice very thin for best presentation
- Serve chilled for restaurant-style taste