Gordon Ramsay Beetroot-Cured Salmon Recipe

This Gordon Ramsay Beetroot-Cured Salmon is a stunning and flavorful recipe, which is made with fresh salmon, earthy beetroot, and fragrant toasted coriander. It’s the ultimate elegant appetizer for a special brunch or dinner party, with a mostly hands-off preparation time of 8-12 hours. This simple curing method results in a firm, sliceable, jewel-bright salmon that is packed with a perfect balance of sweet, salty, and spiced flavors.

Gordon Ramsay Beetroot-Cured Salmon Ingredients

• 600 g salmon fillet (deboned), ideally center-cut with skin on
• 30 g coriander seeds
• 100 g sugar
• 100 g kosher or sea salt
• Zest of 2 oranges
• 100 g raw beetroot, finely grated
• Freshly ground black pepper, to taste

How To Make Gordon Ramsay Beetroot-Cured Salmon

1. Prepare the Cure: In a dry skillet over medium heat, lightly toast the coriander seeds for 1-2 minutes until they are fragrant. Let them cool, then coarsely grind them in a pestle and mortar or a spice grinder.
2. Mix the Cure: In a medium bowl, combine the ground coriander with the sugar, salt, orange zest, and finely grated beetroot. Season with a good amount of black pepper and mix until everything is evenly combined.
3. Cure the Salmon: Lay the salmon fillet, skin-side down, in a snug-fitting glass or ceramic dish (a non-reactive dish is essential). Press the cure mixture evenly and thickly over the entire flesh of the salmon.
4. Weight and Chill: Cover the dish tightly with plastic wrap. Place a small tray or a flat plate on top of the salmon and add a light weight (like a couple of cans of beans) to press it down gently. Refrigerate for 8–12 hours, flipping the salmon once halfway through the curing time.
5. Rinse and Dry: After the curing time, the salmon should feel firm to the touch. Remove it from the dish, briefly rinse all of the cure mixture off under cold running water, and then pat the fillet completely dry with paper towels. The surface should feel firm and slightly tacky.
6. Slice and Serve: Using a very long, sharp knife, slice the salmon thinly on a bias (at an angle), away from the skin. Serve chilled.

Recipe Tips

• How to get the best flavor? As the recipe notes, toasting the coriander seeds for just 90 seconds in a dry pan before you grind them is a non-negotiable step. It awakens their fragrant oils and completely transforms the flavor of the cure.
• How to get a perfect, firm cure? Flipping the salmon halfway through the curing process helps to ensure the cure penetrates the fish evenly on all sides. The light weight on top also helps to press out moisture and firm up the flesh.
• Can I make this ahead of time? Absolutely! This is the perfect make-ahead appetizer. The salmon needs to cure for at least 8 hours, and once it’s rinsed and dried, it will keep beautifully in the refrigerator for several days.
• Why use a non-reactive dish? The salt in the cure can react with metals like aluminum, which can leach a metallic taste into your food. Using a glass, ceramic, or non-reactive plastic container is a crucial safety and flavor tip.

What To Serve With Beetroot-Cured Salmon

This is a classic and elegant appetizer that is perfect for a special occasion. It is fantastic served simply with:

• Thinly sliced dark rye bread or pumpernickel toast points.
• A simple dill and sour cream or cream cheese sauce.
• A garnish of capers, finely diced red onion, and fresh lemon wedges.
• On blinis as a canapé for a party.

How To Store Beetroot-Cured Salmon

• Refrigerate: Once the salmon has been rinsed and patted dry, wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to 5 days.
• Freeze: For longer storage, wrap the cured and dried salmon fillet tightly in plastic wrap and then a layer of foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before slicing.

Beetroot-Cured Salmon Nutrition Facts

• Serving: 1 serving (approx. 3 oz)
• Calories: 350 kcal
• Carbohydrates: 15g
• Protein: 28g
• Fat: 18g
• Saturated Fat: 4g
• Sodium: 2500mg+ (before rinsing)

Nutrition information is estimated and will vary based on ingredients and how much of the cure is rinsed away.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Scrambled Eggs with Salmon Recipe
• Gordon Ramsay’s Salmon Mousse Recipe
• Gordon Ramsay Salmon with Smashed Potatoes Recipe

Gordon Ramsay Beetroot-Cured Salmon Recipe

Author: Hamdi Saidani Cooking Method:Curing Cuisine:British Courses:Appetizers

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time:12 hours Total time:12 hours 20 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:350 kcal Best Season:Available

Description

An elegant and visually stunning appetizer, this beetroot-cured salmon is firm, silky, and infused with the flavors of toasted coriander, orange, and earthy beet.

Ingredients

• 600 g salmon fillet, center-cut, skin on
• Cure: 100 g each of sugar and salt, 30 g toasted u0026 ground coriander seeds, zest of 2 oranges, 100 g finely grated raw beetroot, black pepper.

Instructions

1. Toast the coriander seeds, then coarsely grind them.
2. In a bowl, mix all the cure ingredients together.
3. Place the salmon, skin-side down, in a snug-fitting glass or ceramic dish.
4. Press the cure mixture evenly over the entire flesh of the salmon.
5. Cover tightly, place a light weight on top, and refrigerate for 8–12 hours, flipping the salmon once halfway through.
6. Remove the salmon, rinse the cure off completely under cold water, and pat the fillet completely dry with paper towels.
7. To serve, use a long, sharp knife to slice the salmon thinly on an angle, away from the skin.

Notes

u003cliu003eu003cstrongu003eToast the Coriander:u003c/strongu003e The most important tip for a deep, aromatic flavor is to toast the coriander seeds in a dry pan for 60-90 seconds until fragrant before grinding them. This step is not optional.u003c/liu003eu003cliu003eu003cstrongu003eUse a Non-Reactive Dish:u003c/strongu003e You must use a glass, ceramic, or other non-reactive dish for curing. The salt in the cure can react with metal pans like aluminum.u003c/liu003eu003cliu003eu003cstrongu003ePat Completely Dry:u003c/strongu003e After rinsing off the cure, it is crucial to pat the salmon fillet completely dry with paper towels. A dry surface is key to a good texture and easier slicing.u003c/liu003eu003cliu003eu003cstrongu003eUse a Sharp Knife:u003c/strongu003e For those beautiful, paper-thin, professional-looking slices, you must use a very long, very sharp, non-serrated knife.u003c/liu003e

Keywords:Gordon Ramsay Beetroot-Cured Salmon Recipe