Beet Cured Salmon

Beet Cured Salmon is the most colorful appetizer you'll make this year! Easy to make with only 10 minutes of preparation plus curing makes a show stopping appetizer. Made with Beets, Dill, Juniper Berries and Vodka, and delicious Scandinavian and Eastern European favorite. Perfect as a holiday appetizer or to enjoy for breakfast with Bagels and Cream Cheese.

📝 Ingredients

• 2 pounds (1kg) Boneless Salmon Fillet
• 2 Beets (grated)
• 1 cup Fresh Dill (chopped)
• 2 teaspoons Juniper Berries (smashed)
• 1 teaspoon Whole Peppercorns (smashed)
• 1 cup Salt
• 1/2 cup Sugar
• 1/4 cup Vodka

👨‍🍳 Instructions

1. 1Crush Spices - place Juniper Berries and Whole Peppercorns in a Pestle and Mortar. Smash Spices until they resemble a Coarse Ground Pepper.
2. 2Make Beet Cure - in a bowl, mix together Grated Beets, Fresh Dill, Juniper Berry mixture, Salt Sugar and Vodka. Pro Tip: wear gloves so your fingers aren't purple from the Beets.
3. 3Spread - place a small amount of the Beet Mixture across a Glass Baking Pan. Place the Salmon Fillet (skin side down) on the Beets. Evenly cover Salmon Fillet with remaining Beet Mix.
4. 4Wrap - loosely cover Salmon with Cling Wrap. Place a heavy object on top of the fish to weigh it down. (ie. a Baking Tray with Soup Cans on it, or anything with weight).
5. 5Cure - refrigerate Salmon for 2-3 days until it cures and is firm to touch.
6. 6Rinse - scrape off the Beet Mixture off the Cured Salmon. Rinse under water before wiping with Paper Towels.
7. 7Serve - thinly slice the Beet Cured Salmon against the grain on an angle when ready to serve. Garnish with fresh Dill, Capers, Red Onion or Lemon Wedges.