Rich in colour, delicate in flavour, and striking on any table, Beetroot Cured Salmon is the kind of dish that instantly turns a meal into an occasion. The balance of earthy beetroot, fresh herbs and natural sweetness results in salmon that is gently cured, silky in texture, and visually stunning with its deep ruby hue.
This elegant recipe is a celebration of simplicity and patience. With just a handful of ingredients and a three-day cure, the salmon transforms into a luxurious centrepiece perfect for brunch, canapés, or a festive spread.
The NoKu Experience
At NoKu Beach House, dining is never just eating. It’s immersion. Time slows down as ocean waves meet contemporary charm. The culinary team here love creating refined yet approachable dishes, and Beetroot Cured Salmon is one that guests often remember long after they’ve checked out.
Served beautifully thin, draped over crisp bread or paired with bright citrus and herbs, it’s a dish that feels indulgent yet effortless — a balance NoKu is known for.
Make It at Home
If you’re not sitting poolside at NoKu (although you’ll wish you were), this recipe allows you to recreate a slice of that culinary magic in your own kitchen.
It keeps beautifully once cured, meaning it can be prepared ahead for festive gatherings, leisurely breakfasts, or those moments when you want something special without fuss.
Whether you serve it with crème fraîche on rye, alongside poached eggs, or as part of an elegant platter with capers and dill — it adapts to any celebration.
Beetroot Cured Salmon Recipe
🕒 Cure time: 3 days
🍽️ Serves: 6–10 depending on presentation
👩🍳 Skill level: Easy
Ingredients
Cure Mix
- 250 gm sea salt
- 250 gm caster sugar
- 350 gm grated beetroot
- 25 gm finely chopped fennel
- 25 gm finely chopped coriander root
- 10 gm chopped dill
Salmon
- 1 whole salmon fillet (half side of a fish)
Method
- In a bowl, mix the salt, sugar, beetroot, fennel, coriander root and dill until evenly combined.
- Lightly score the skin of the salmon, then cut into four equal portions.
- Place the pieces onto a large tray.
- Spread a layer of the cure mix on the tray and place the fillets flesh-side down, then cover fully with the remaining cure.
- Gently massage the cure into the salmon to ensure complete coverage.
- Pair the pieces: place one portion flesh-side down onto another, forming two stacked ‘sandwiches’.
- Rub any remaining cure mixture over the exposed skin.
- Wrap each double piece tightly in cling film to compress (do this over the tray to avoid beetroot drips).
- Transfer the wrapped salmon to a clean tray and refrigerate.
- Turn the salmon once a day for 3 days to allow even curing.
- When ready to enjoy, unwrap and gently wipe the cure from the fish with a paper towel.
- Thinly slice and serve.
Serving Ideas
- On toasted sourdough with capers and dill
- Folded with crème fraîche and pickled shallots on blinis
- Layered into a citrus and fennel salad
- With soft-boiled eggs and fresh herbs
A Touch of NoKu at Your Table
Whether you experience this dish while watching the sun melt into the Indian Ocean at NoKu Beach House, or recreate it at home surrounded by family and festive cheer, Beetroot Cured Salmon is a reminder that the simplest ingredients can become extraordinary with time and intention.
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