A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color. The fish will take about three days to fully cure, so plan ahead.  

　　  

　　Daoheung suggests using farm-raised salmon as there is a “smaller chance the fish will have parasites.” If you are worried about parasites, she says to ”freeze the fish for 1 to 3 days before curing it, which will kill anything of concern."

　　

Ingredients

6 servings

　　1 cup freshly grated horseradish

　　3¾ cups grated beet (about 3 medium beets)

　　1 cup kosher salt

　　¼ cup granulated sugar

　　1½ pounds skin-on salmon filet

　　1 bunch dill

　　

Step 1

Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.

　　

Step 2

When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.