beetroot cured salmon

Beetroot Cured Salmon With Dill Oil

beetroot cured salmon premium

Beetroot Cured Salmon With Dill Oil

Yield: 4
Prep Time: 10 minutes
Additional Time: 1 days
Total Time: 1 days 10 minutes

This dazzling Scandinavian recipe infuses the delicate flavor of salmon with the earthy organic touch and color of beetroots. Impress your guests with this stunning vibrant keto dish, perfect for a lively summer buffet or a colorful Christmas table.


  • 1 beetroot
  • 2 tbsp salt
  • 5 peppercorns, white
  • 1 lime, the zest
  • 450 g salmon

Dill oil

  • 125 ml fresh dill, chopped
  • 1 tbsp frozen spinach
  • 125 ml light olive oil or avocado oil
  • salt and pepper


  • 50 g daikon, finely sliced
  • 225 g lettuce


  1. Rinse the beetroot thoroughly. Peel and grate coarsely, then put in a bowl. Add coarsely ground white peppercorn, salt and lime zest.
  2. Partially defrost the salmon just before starting the curing process. Place salmon skin-side down and rub the flesh side evenly with the beetroot mixture. Wear gloves or plastic bags on your hands to avoid getting stained hands.
  3. Put the salmon in a plastic bag or straight in a glass dish and cover with cling film. Let sit in the refrigerator for 1-2 days. Flip halfway through.
  4. Mix dill and spinach with a hand blender. Add the oil. Salt and pepper to taste.
  5. Unwrap the salmon and brush off the beetroot cure, that should not be served.
  6. Cut the fish into very thin slices. Serve with dill oil and finely chopped daikon, leafy greens and perhaps a slice of gluten-free bread.


You can freeze it up to 3 months.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 546Total Fat 46gCarbohydrates 4gProtein 19g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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