Beetroot and vodka cured salmon

Beetroot and vodka cured salmon with quickled cucumber, lime salsa and freshly grated ginger in soy.

The boys and I were craving cured salmon. I like to cure my salmon for two days to make it nice and firm in the flesh but we could not wait two days! So half of our beautiful Atlantic wild salmon was quick pickled in salt, vodka and beetroot and then eaten as sashimi or tartar with grated ginger and soy sauce. Yum!

The rest of the salmon was left in the fridge smothered in coriander seed and lemon zest to pickle and cure for another day.


  • for the cure:
  • salmon
  • beetroot
  • vodka
  • salt
  • coriander seed
  • for the pickled cucumber:
  • diced cucumber
  • fresh coriander
  • lime zest and juice
  • salt and sugar to taste
  • fresh grated ginger
  • a good soy sauce

Leave a Reply

Your email address will not be published. Required fields are marked *