Beet-cured Salmon Recipe

Prepare cure

In a bowl combine grated beets, kosher salt, granulated sugar, black pepper, chopped dill, and lemon zest. Mix until evenly distributed.

Trim salmon

Pat the salmon fillet dry with paper towels. If there are pin bones, remove them with fish bone tweezers. Leave skin on.

Apply cure

On a piece of plastic wrap large enough to wrap the fillet, spread half of the beet cure in a layer. Place the salmon flesh-side down on the cure, then spread the remaining cure over the skin side and top of the fillet, pressing gently so the cure contacts the flesh evenly. If using, lightly brush the flesh with 1 tbs vodka or aquavit before applying cure to help flavor and sanitize.

Wrap and weigh

Wrap the fillet tightly in plastic wrap, place in a shallow dish, and weigh it with a smaller tray or a can to ensure good contact. Refrigerate for 24 to 36 hours (24 hours yields a lighter cure; 36 hours yields firmer texture and stronger color).

Rinse and dry

Unwrap the salmon and gently rinse off the beet cure under cold running water until mostly clean. Pat dry very well with paper towels. Trim off a thin slice from each end if uneven. Optionally, peel off and reserve a little of the beet for garnish. Refrigerate uncovered on a rack for 30–60 minutes to dry the surface (this helps slicing).

Slice

Using a very sharp knife, slice the cured salmon thinly on a diagonal against the grain into 1/8-inch slices. Keep chilled until plating.

Prepare vegetables: In a bowl combine the julienned celeriac and julienned apple. Toss immediately with the lemon juice to prevent browning.

Make dressing: In a small bowl whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, salt, and black pepper until smooth.

Combine: Add the dressing to the celeriac and apple, fold gently to coat. Stir in the chopped capers, sliced chives, and chopped celery leaves or parsley. Taste and adjust seasoning with additional salt, pepper, or a few drops of lemon juice if needed. Chill for at least 15 minutes to let flavors meld.

Assemble: On chilled plates or a platter, place a small quenelle or mound (about 2–3 tablespoons) of apple–celeriac remoulade where each portion will be. Fan 3–4 slices of beet-cured salmon beside or across the remoulade.

Garnish: Dot each portion with a few whole capers, a teaspoon of trout roe, and scatter 1/2 tablespoon pomegranate seeds over or around the fish. Add a small dill sprig and a light grind of black pepper. Serve with lemon wedge on the side.

Optional service: Offer thin rye or pumpernickel toasts alongside; guests can place remoulade and a slice of salmon on toast and finish with roe and pomegranate.