Beetroot and Ginger Cured Salmon Recipe | Schwartz

Ingredients

• 375 g (13 oz) raw beetroot, washed and grated
• 350 g (12 oz) rock salt
• 225 g (8 oz) caster sugar
• 4 tsp ginger ground
• 2 tsp cloves whole
• 4 tsp fennel seed
• 2 oranges, zest
• 2 lemons, zest
• 1 kg (2.2lb) Salmon fillet
• <b>Quick pickled cucumber (prepare 1-2 hours before serving)</b>
• 1 cucumber, peeled into ribbons
• 225 g (8 oz) water, boiling
• 225 g (8 oz) white wine vinegar
• 1 tsp sea salt mill adjustable
• 1 tsp black peppercorns
• Bunch of fresh dill, chopped (optional)