(ingredients)
 

• fresh salmon (skin on, two whole sides)
   

• 2 ½ tablespoons salt
   

• 3 tablespoons caster sugar
   

• ¼ cup chopped dill
   

• ¼ cup chopped tarragon leaves
   

• 1 ½ large beetroot, coarsely grated (you can leave the skins on)

 

Lay one salmon fillet on a large dish or plate, skin side down. Mix salt, sugar, dill, tarragon and beetroot together and pack mixture onto flesh side of the salmon.

 

Place the other piece of salmon on top, so that the two pieces sandwich the beetroot mixture and the skin is facing out. Wrap securely with cling film and place another plate/dish on top. Weigh down with something heavy e.g. a cast iron pan or chopping board.

 

Place in the fridge to cure for 2-3 days. Don’t be alarmed at the amount of liquid that leaks out – this is normal. Once a day, pour off the liquid carefully, turn over the ‘salmon sandwich’ and place back the weights.

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Before serving remove the cling film and pour off any more liquid that has leaked out during the curing process. Brush off the curing mix – your salmon will be a beautiful deep pink colour, and the texture will be much firmer.