Beetroot-Cured Salmon Salad

Approx. 800gr. Salmon Fillet

2Tbsp. Fine Salt

2Tbsp. Sugar

1Tbsp. Horseradish Cream

2Tbsp Fresh Dill, chopped

Zest of 1 Lemon, grated

1 Medium Beetroot, washed and grated



Selection of Lettuce, washed

Segments of 2 Oranges

3 Baby Carrots, cut into strips using a potato peeler

½ Cucumber, peeled and sliced or chopped

Micro Herbs



60ml. Vinegar or Lemon Juice

180ml. Canola or Olive Oil

1tsp. Mustard

1 Garlic Clove, minced

Salt & Black Pepper to taste

Honey or Sugar to taste



Place the grated beetroot, salt, sugar, horseradish, dill and lemon zest into a small mixing bowl and stir to combine.

Place the salmon fillet skin side down in a flat dish and spread the beetroot marinade over the salmon fillet. Cover with cling film and refrigerate for two hours or up to 2 days.

Remove the salmon from the fridge and scrape the beetroot marinade off the salmon. Wash the salmon under cold running water and pat dry. Set aside while you assemble the salad and prepare the dressing.

Pour the lemon juice or vinegar, together with the garlic and mustard, into a small mixing bowl. Use a whisk to combine. Start slowly pouring the oil into the mixing bowl while whisking to combine. Season with salt and pepper and sweeten with the honey or sugar to taste.

Arrange all the salad ingredients on your plate or serving platter.

Thinly slice the salmon (leaving the skin behind) and add to the salad. Just before serving drizzle with some of the salad dressing and serve.