Cured salmon is associated with Scandi-navian gravadlax. We've added grated beetroot for colour, and coriander and cumin seeds for exotic spicing, and finally, orange juice and zest for extra zing. The citrus and aromatics used here produce a sweet, balanced cure. Visually, the salmon has a psychedelic appearance with its bright red and orange layers. Make a whole side as it keeps about 10 days refrigerated.
Serves: 12–16

Ingredients

● 1 side of salmon, (approx. 1kg), pin bones removed, skin scaled
● 140g caster sugar
● 100g sea salt
● 2 medium beetroots, peeled, coarsely grated
● 1 tbsp each of coriander and cumin seeds freshly ground in a mortar and pestle
● Zest and juice of 2 small oranges

Method

● Firstly halve salmon fillet widthways and with a very sharp knife, score the skin of the thicker parts of the fish. Place all the other ingredients in a bowl and combine very well to make a wet salt mix.

● Find a dish large and deep enough for the 2 salmon fillets to sit side by side. Spread half the salt mix evenly in the dish. Lay the fillets on top of the salt, skin-side down. Firmly press the salmon down into the salt, then top with the remaining salt mix. Ensure each fillet is evenly-coated and packed firmly with the salt.

● Place a heavy plate on top of the fillets to weigh them down and wrap the whole dish very tightly in cling film. Transfer to the fridge for 24 hours. About half way through the curing process, unwrap, remove the plate and turn the fish, pressing the other side firmly into the salt. Reposition the plate, wrap tightly again and refrigerate for the remaining time.

● After 24 hours, remove the salmon from the fridge and wash off the excess salt for a few minutes under cold, running water. Pat dry on kitchen paper. With a sharp knife, thinly slice the salmon from the flesh to the skin. Tuck the knife under each slice to release from the skin, which is inedible.

● We suggest serving it at room temperature with some lemon and buttered bread.