Ingredients
1 kg salmon filet skin on, pin bones removed
2 medium raw beets, peeled and grated
⅓ cup salt
½ cup sugar
1 tsp SIDS CRAZY LEMON
1 lemon zested
½ cup fresh dill chopped
Directions
In a large bowl, mix the grated beets, salt, sugar, pepper, lemon zest, SIDS CRAZY LEMON and dill together.
Line a dish with plastic wrap and spread half of the beet mixture inside. Place the salmon on top, (skin-side down) then cover it with the remaining beet mixture.
Cover the salmon tightly with the plastic wrap, place a light weight on top, and refrigerate it for 24–48 hours, flipping it once halfway through.
After the curing period is over, scrape off the beet mixture, rinse the salmon lightly, and pat it dry. To serve, slice the salmon thinly against the grain. Enjoy!
Inspired by Natalya at momsdish.freshdesk.com
