1 side of salmon, boned and scaled, skin scored (ask your fishmonger to do this for you if unsure)
200g maple sugar
85g fresh horseradish peeled and finely grated, or grated horseradish from a jar
2 medium raw beetroot (about 250g), coarsely grated, no need to peel
3 tbsp maple syrup (preferably dark syrup for its robust taste)
200g sea salt flakes
1 bunch dill, chopped
- In a bowl, mix all of the cure ingredients together.
- Stretch two large sheets of cling film over a work surface and spoon over half of the cure. Lay the salmon, skin side down, on the cure, then spoon over the remaining cure mixture. Seal and wrap with lots of cling film and finish with wrapping in tin foil. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least two days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
- When ready to serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers and serve on toast, bread or blinis.
Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon. We served ours on rye bread with some cream cheese, fresh black pepper and a squeeze of lemon.
As beautiful as it is delicious, this jewel-coloured beetroot and maple cured salmon will become a festive favourite. A stunning addition to your Christmas table.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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