Beetroot cured salmon with dill oil

Beetroot Cured Salmon with Dill Oil

Ingredients

• 500g of fresh salmon fillet, skin on
• 2 medium beetroots, grated
• 2 tablespoons of sea salt
• 2 tablespoons of erythritol
• 1 bunch of fresh dill, chopped
• 50ml of extra virgin olive oil

Instructions

1. Mix the grated beetroot, sea salt, erythritol, and half of the chopped dill in a bowl.
2. Place the salmon fillet in a deep dish, skin side down.
3. Spread the beetroot mixture evenly over the salmon, ensuring it is fully covered.
4. Cover the dish with cling film and refrigerate for 48 hours.
5. After 48 hours, remove the salmon from the fridge and rinse off the beetroot cure under cold water.
6. Pat the salmon dry with kitchen paper and set aside.
7. To make the dill oil, blend the remaining dill with the olive oil in a food processor until smooth.
8. Slice the salmon thinly and serve with a drizzle of the dill oil.

Preparation Time

• Preparation time: 15 minutes
• Curing time: 48 hours
• Total time: 48 hours 15 minutes

Nutritional Information

• Calories: 250
• Fat: 15g
• Carbohydrates: 2g
• Protein: 25g

Recipes (external)

• Diet Doctor recipes on Beetroot cured salmon with dill oil
• Allrecipes Beetroot cured salmon with dill oil
• Ruled.me recipes on Beetroot cured salmon with dill oil
• Food.com recipes on Beetroot cured salmon with dill oil
• Pinterest recipes on Beetroot cured salmon with dill oil
• You Tube recipes on Beetroot cured salmon with dill oil

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