Ingredients
For the salmon
- 500-600g (1lb 2oz-1lb 5oz) side of salmon, boned, with skin left on
- 1tbsp coriander seeds
- 1tbsp fennel seeds
- ½tsp black peppercorns
- 2tbsp coarse sea salt
- 1½tbsp granulated sugar
- 2tbsp vodka
- zest ½ lemon
- 150g (5oz) raw beetroot, peeled and grated (wear gloves)
- 3tbsp grated horseradish
- 2 sprigs flat-leaf parsley, roughly chopped
For the cucumber salad
- 1 cucumber, peeled, deseeded and ribboned
- 3tbsp white wine vinegar
- 1tbsp caster sugar
- 3 sprigs dill, roughly chopped
Method
Remove any pin bones from the salmon with fish tweezers. Line a baking sheet with clingfilm and place the fish on it, skin-side down.
Roughly grind the coriander seeds, fennel seeds and peppercorns in a spice grinder or pestle and mortar (but not too fine, as you want the spices to have some texture). Combine with the salt, sugar, vodka, lemon zest and beetroot, then add the grated horseradish and parsley. Spread the mixture over the salmon and press down. Wrap the clingfilm around and over the top of the fillet. Place another baking sheet on top and weigh it down with jars or cans. Leave in the fridge for 24 to 48 hours (the longer you leave it, the better the colour).
Unwrap the fish and scrape off the marinade. Rinse under cold running water to get rid of the salt and grains, then pat dry with kitchen paper. The salmon will freeze very well at this point. It will keep for 5 days in the fridge. If frozen, just thaw overnight in the fridge.
Make the cucumber salad. Sprinkle the cucumber with 1tsp salt and leave to sit in a sieve over a sink for 10 minutes (this will help to draw out the water). Squeeze dry, then dress with the vinegar, sugar, salt and dill, and allow to sit for 5 minutes. Serve with finely sliced pieces of salmon.
Top Tip for making Beetroot and Vodka-Cured Salmon with Pickled Cucumber Salad
When slicing the salmon, use a very sharp knife and start from the tail end, keeping it almost flat
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
By Rosie Conroy • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
By Rosie Conroy • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Balenciaga is selling a pair of destroyed sneakers for a lot of money and everyone is confused about it
The Paris Sneaker, a destroyed-looking shoe by Balenciaga, is selling for almost $2,000 a pair
By Anna Rahmanan • Published
-
Sports Illustrated features a model with a C-section for the first time ever and fans are very excited: ‘This is amazing’
Kelly Hughes is the first Sports Illustrated Swimsuit Issue model to appear in the magazine with a visible C-section scar in its 58-year history
By Anna Rahmanan • Published
-
Why was Meghan Markle’s engagement ring changed and who designed this iconic piece?
Meghan Markle's engagement ring is one of the most recognizable royal jewelry pieces but it's undergone a subtle change over the years...
By Emma Shacklock • Published